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Jan 14, 2014 09:11 PM

What's for Dinner #268 - Not the Big Game Edition [through 20 Jan, 2014]

so as most of you know, i'm not a sports person, and it's too early to post about Superbowl meals since we'll probably go through 2-3 threads by then, right? So in the meantime.... we still gotta eat. what's cooking chez vous?

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  1. I made the teriyaki chicken tonight! turned out great, using inaplasticcup's recipe, and the only thing was that it was a tad salty, but i think i let my hand go too much with the soy sauce for the glaze, and i also held back on the sugar, so, not a true representation. however, i loved the ginger kick in the glaze and the marinade, and the great crispy skin.

    also made some lemongrass/garlic/ginger/sweet chili sauce shrimp. yum.

    lastly, sweet potatoes in sriracha butter, with mustard greens sauteed with garlic, chili oil and rice wine.

    i made a lot so the BF can partake when he gets home. he'd better hurry.

    Oh, ETA, to GretchenS and a couple others on the last thread - i made the fried tofu tonight myself, using firm tofu. they were nowhere near as pretty as the BF's, as the oil i used was already in the pan and i think the BF had fried something in it that had made the oil dark, so they came out a little "dirty" looking, but they were just as creamy inside as with the soft tofu. and the process is as i described in the last thread - just dry the logs of tofu, use enough oil to cover at least midway, and fry til golden brown.

    22 Replies
    1. re: mariacarmen

      Looks amazing! Fascinated by the sweet potatoes with sriracha butter. Please say more.

      1. re: MAH

        really simple - roasted sweet potatoes, cut into the cubes you see, and then tossed with softened butter that i blended sriracha into. that's it!

        1. re: mariacarmen

          I love spicy with sweet potato! I will try this week, sounds terrific.

      2. re: mariacarmen

        Everything looks so delicious.
        Im using an Ina recipe tomorrow, for Vietnamese caramelized pork. I'm very excited for this, and the rice and veggies that will go with.

        1. re: rabaja

          i made that recipe - tested it out for her - it was delicious! we made it as tacos - is that the one?

          1. re: mariacarmen

            Yes! Tacos was a suggestion for the leftovers I think, right?
            If I get my act together we may have it as tacos. Not sure I'll be able to produce all the little components but I can do rice with a cabbage-carrot cilantro slaw.
            Did you marinate the meat longer? I was surprised at the brief marination time.


            1. re: rabaja

              Thanks for the link! This is being added to my (very long) list of recipes to try in the near-as-possible future.

              1. re: rabaja

                no I think because we were testing it we followed the directions exactly. and if you don't have time for all the components, you just need to manage your expectations a bit - because they contribute a lot to the flavor of the finished product. but i'm sure you know how to create flavor on your own!

                1. re: mariacarmen

                  Oh, I just meant I won't have time to make components for tacos.
                  The pork preparation drew me in partly because it's so easy.
                  Just marinated the meat now. It looks good already.

                  When you made this dish into tacos what did you put on them? I'm thinking I'll do that with the leftovers later in the week, but my minds a blank as far as what to put on Vietnamese tacos.
                  All I can think of are Banh mi ingredients.

                  1. re: rabaja

                    oh, I get it now.
                    If I remember, what she also had us test were some quick pickled daikon sliced thin, quick pickled red onion, and also some jalapeno, but i'm not 100% sure. let me see if I can find a link to the actual tacos.

                    ETA: Here it is!

                    and I forgot, the best thing was that spicy crema! but that link isn't to a recipe... more investigation is required. hold please.

                    ok, here is a link for the pickled veggies:


                    and the onions:


                    and the crema isn't a link, but I had the recipe in an email:


                    Zap the following in a blender 20 to 30 seconds or until smooth.

                    - 1/4 cup sour cream or Mexican crema

                    - 2 Tablespoons to 1/4 cup chopped cilantro (stems included) depending on how much cilantro flavor you like

                    - 2 Tablespoons mayo

                    - 1 habanero, rough chopped (habis, as they're affectionately called in our house, are VERY hot. If VERY hot is not your thing, you might try using just an eighth or quarter of the pepper to start.


                    - 1/2 teaspoon minced garlic (about 1 very small clove)

                    - 1 tablespoon fresh squeezed lime juice

                    - 1/8 teaspoon salt

                    the crema is TO DIE FOR. I personally like it spicy.

                    i'm making myself hungry... have to make these again sometime soon.

                    1. re: mariacarmen

                      Thank you! This is so helpful, you're the best!

                      I like very spicy, the New Englander, not so much. We can meet in the middle, thankfully.

          2. re: mariacarmen

            Oh my, MC, it all looks insanely delicious!

              1. re: ChristinaMason

                aw thanks CM!
                helps that I got my camera back up and running.

              2. re: mariacarmen

                That makes my teriyaki look sad. Yummy!

                1. re: suzigirl

                  oh no, i'm sure that's not the case!

                  1. re: mariacarmen

                    Another Wow, just Wow dish from the WFD folks! Looks amazing,

                    1. re: mariacarmen

                      All this talk of teriyaki made me dig out my very first Japanese cookery book by one Elisabeth Lambert Ortiz, published in 1986. She has a wonderfully simple and delicious marinade for salmon (sake no isobeyaki) that calls for a 12 oz fillet with skin on.

                      Cut that in four diagonal slices and marinate them for up to 30 min. in 4 tbsp. mirin (the good stuff if you can find it without salted or corn syrup, or make your own: and 4 tbsp. shoyu (make sure it's Japanese, please! I like Yamasa).

                      Fish out the fish and reduce the marinade by half over moderate heat. Grill your fishies for 1 minute, then brush with the marinade and repeat turning and painting till fish is as you like it. Plate your pieces, sprinkle with toasted crumbled nori and garnish with some pickled gari. Yum. I must try this on arctic char, my fatty fish of choice these days.

                      1. re: mariacarmen

                        mc, IT's gonna get on my case for drooling into my keyboard....

                        thanks for the dish on the tofu, it's fascinating that it came out equally creamy

                        1. re: mariacarmen

                          That's nuts. All you need is one kid pulling out a sandwich from the middle of the stadium wall, and down it comes, Scooby Snacks and all! LOL

                        2. Had some leftover chicken drumsticks and some rich chicken stock. Was thinking chicken pot pie since I have a TJs pie crust in the freezer but then I got hungry and decided chicken ala king would be much faster. I had half and half and some mushrooms and a frozen TJs puff pastry. No peppers, pimentos or hard boiled eggs so I used celery and carrots instead. This really hit the spot and I always remember my Mom's tech, a dash of nutmeg at the last minute.
                          I still have leftover pantellone bread pudding. It is keeping well which is good because everyone else refuses to eat it. Going to warm up some for a hearty winter breakfast.

                          1. I made a "one pot" shio koji chicken dinner (just the shio koji and pepper on chicken thighs) then added sliced onion, colorful baby potato (purple, red, white) and garlic. Pan sauce. Served with cardamom orange carrots. Very colorful dinner!

                            1 Reply
                            1. re: sedimental

                              Such an interesting ingredient, that shio koji. The LA Times did a good piece on it. What else do you use it for?

                            2. On his way out the door this morning, #2 son begged me to make "hamburger helper" so we're having the homemade version - ground meat sautéed with onions, mushrooms and whatever else I throw in there, mixed with pasta and a béchamel. Salad and my new fav, apple slices sautéed in butter with cinnamon, sugar, and a splash of white balsamic.

                              1 Reply
                              1. re: tcamp

                                Just made home made HH on Monday night as well:). Makes great leftovers as well!