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What's for dinner #283 - MARCHing towards spring? [through Mar 16, 2014]

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After a nasty day of chilly rainfall, blue skies have returned over Happy Valley.... and with it the hopes for (finally!!! please!!!!) warmer temps and some green on the ground.

What's cooking in your respective kitchens tonight?

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  1. So I was planning to make the chorizo-sweet potato tacos that never got made last night, but... but now I've got like, 20 shortish baguettes. I feel like I need to make some kind of sandwich, but I didn't get out any meat to thaw.... I might stop at TJs and see if they have any interesting marinated meats that I could roast and slice.... Or something.

    I could go for some sort of sinful grilled cheese, but baguettes aren't exactly the right shape for that.

    3 Replies
    1. re: Kontxesi

      Mmm, grilled cheese on a soft-ish baguette is amazing.

      1. re: nothingswrong

        These aren't softish, really.... They were baked yesterday morning. Passable, though!

        Oven-toasted sandwich with sauteed onions and peppers, ham, tomato, basil, and marinated mozzarella. :-) I think it would have benefited from some marinara for dipping, because of the bread, but pretty good considering.

        1. re: Kontxesi

          That sounds delicious!

    2. As for moi, it's unfortunately a fasting / liquid diet day for my sweetie -- he's got a procedure tomorrow very early in the morning, so it's broth and nuttin' else for him. All day. Poor guy '-(

      In solidarity with his crappy eats, I will likely have something he doesn't like very much: probably salmon or calf's liver (if I can find any) and German cuke salad -- of which I can never get enough, but the man's not a fan.

      This shall pass, too, and there will definitely be a celebratory meal tomorrow night -- his choice.

      14 Replies
      1. re: linguafood

        Go for the liver.

        1. re: steve h.

          It's not always available, sadly. Brains would be even better, but I haven't seen calf brains in decades. Wah.

          1. re: linguafood

            Sweetbreads!

            1. re: steve h.

              Wegmans might have some frozen. Not the same, but close enuff.

        2. re: linguafood

          Hoping all goes well for the man! Your dinner sounds like something I can definitely plow into, it's a good night to do it.

          1. re: linguafood

            The poor guy. Hope it all goes well. What about pork brains? I can find those in the latin-centric markets around me. Not calves brains but maybe worth a whirl. I love them with scrambled eggs.

            1. re: suzigirl

              I ended up with salmon. Brushed with rice bran & sesame oil so the skin doesn't stick (which it did anyway, but I scraped it off the foil and ate it.... mmmmcrispy salmon skin), and brushed some hoisin sauce on top.

              Baked for 7 min. in 450° oven, then broiled briefly. It was a-ok. Food didn't sit well with me. Probably too much partying last night '-D

              I bought three of the Ben & Jerry's new core flavors so my dahlink can really indulge tomorrow. He's excited to try them.... and so am I.

              1. re: linguafood

                I read those flavors are the bomb.com. I popped a few in the freezer for SO when he gets back. He's an overall ice cream freak and B&J fan. My dad, the other ice cream freak in my life, has already approved. Mom says 1 pint is truly one serving :)

                1. re: linguafood

                  Try putting it on some parchment. It won't stick!

                  1. re: roxlet

                    Will the skin still get all crispy?

                    1. re: linguafood

                      My favorite way to get crispy salmon skin is to cook it without oil, skin side down, in a pre-heated non-stick skillet. The fish releases enough oil to get everything perfectly crispy. I usually cook it 2/3s of the way on the skin side, then flip and just lightly cook the second side. Mmmmmmmmmmmm salmon skin!

                      1. re: biondanonima

                        I usually roast at very high temp in the oven, as I'm none too crazy about the inevitable fish stink that is bound to follow '-(

                        Not as bad as frying oil, but also not great. Maybe I need to pre-heat the baking sheet next time before I put the salmon on.

                        1. re: linguafood

                          Hm, maybe try preheating the oven to 450 and then turning it to broil before putting the fish in skin side up (on parchment)? That way you'd get plenty of broiling time for the skin without having to flip or worry about sticking and/or overcooking.

                      2. re: linguafood

                        In his cookbook, Fish Without a Doubt, Rick Monen has the perfect technique for searing fish while producing crisp skin:

                        Salt and pepper the fish, lightly dust with flour the skinned side, heat the pan, add 2 tablespoons olive oil, drop in the fish, listen for the sizzle while pressing down with the spatula and flip to other side. I've cooked fish filets using this method so many times I can type it from memory.

              2. I'm going to have PIE on the day before Pi Day.

                Pizza pie, that is. :-)

                Will be making my interpretation of Bertucci's Silano pizza (sliced chicken and marinated broccoli in a lemon pepper cream sauce with mozzarella cheese).

                Pieces of chicken, onion, and broccoli florets will be tossed with olive oil, lemon juice, salt and pepper and quickly roasted.

                Sauce will be a garlic herb cheese mixed with more dried herbs, a bit of heavy cream and a smidge of lemon juice if I think it needs it. Half a package of TJ's pizza dough stretched out on the stone, topped with the sauce, chicken and veggies sprinkled about, grated Mozz and some Parm-Reg sprinkled on top and baked in a hot oven.

                Small salad alongside w/vinaigrette. Wine. Because it's the day after Hump Day and the day before the weekend. And just because.

                6 Replies
                1. re: LindaWhit

                  Anytime is a good time for pie.

                  1. re: steve h.

                    True, that.

                    And I might have to pick up a key lime pie tomorrow at a local bakery.

                  2. re: LindaWhit

                    That sounds like an interesting (in really good way!) pizza. Enjoy! The wine too :)

                    1. re: LindaWhit

                      Aw, dang! PI DAY! I need to go to the store. What to make...?

                      Pi Day was always my favorite (aka the only thing I liked) about being in the advanced-advanced math class. It's a lot easier to supervise 8 sugar-high kids than 30 of them, so we got to bring pie and they didn't.

                      1. re: LindaWhit

                        Sounds scrumptious! How long do you marinate and then roast the toppings before putting them on the pizza?

                        1. re: Fowler

                          No marinating time - I just tossed everything together and roasted it.

                      2. It's always sunny in Happy Valley! Unless it's cloudy or raining.
                        Was going to make some sort of grain salad for dinner tonight. But, pap and I are going to Tucson for the weekend tomorrow, and laundry and toiletry gathering has taken over. So we'll just go out. I'm thinking the local wine bar/pizza joint and the marinara pie in my belly. I'm saving up my digestive magic for one huge bite of a nasty Sonoran hot dog, and an even bigger glug of beer :D

                        4 Replies
                        1. re: alliegator

                          Ha, yeah. Or a huge sex abuse scandal happens.

                          Glad you get to indulge in some beer, allie!

                          1. re: linguafood

                            Oh, yeah... that thing that happened.
                            And I don't get to, I just do.
                            Hope you find your liver :)

                          2. re: alliegator

                            I hope you have fun and cheers to a bite of hotdog and a good chug of beer. Sometimes you gotta say to hell with it an just have a tiny bit. I usually have a sip of pino grigio at the holidays. Too much and I pay, so be very careful.

                            1. re: suzigirl

                              No worries, 1 bite, 1 glug. The memory of a well ventilated paper dress as my fashion statement are too fresh to push my luck ;)

                          3. It's just me and my son tonight -- my husband will eat much later -- and I'm undecided as to what to make with the BSCB defrosting on the counter. Something with mustard sauce is rolling around in my brain...

                            14 Replies
                            1. re: roxlet

                              Piccata!!!

                              (Decidedly non-mustardy). Or a mustard sauce with capers and cream?

                              1. re: linguafood

                                Hm...mustard. My DH hates it so I don't cook with it nearly as often as I would like. However, he's got rehearsal tonight so I'm on my own for dinner, and I have a pork tenderloin that would taste mighty fine with a mustard sauce. We shall see...

                                1. re: biondanonima

                                  Too late for last night's dinner, but this recipe is my favorite for mustard sauce. DH calls it "awesome sauce". It's good on chicken, too.
                                  http://www.epicurious.com/recipes/foo...

                              2. re: roxlet

                                Mustard works great to get parmesan to stick to pounded chicken breasts.

                                1. re: weezieduzzit

                                  Or crushed Kellogg's corn flakes.
                                  Dusted with cayenne.

                                  Sweet/tart/savory baybee.

                                  Pan fried or oven baked on a rack.

                                  It was a "desperate times calls for desparate measures" recipe from years past.

                                  This coming from a man with at least close to a dozen mustards residing in the fridge door.

                                  Aldi's sweet hot Dijon is my new fave.
                                  Was seasonal around the holidays. Made in France .
                                  Awesome bargain.

                                  I HATE it when food items go all off-the-grid.

                                2. re: roxlet

                                  Mayo
                                  Tabasco
                                  (Creole) Mustard
                                  Seasoned breadcrumbs or Panko
                                  Boneless skinless chicken thighs

                                  Pre-heat oven 350F
                                  Mix mayo, mustard, Tabasco.
                                  Place chicken in mixture to coat.
                                  Remove chicken, and dredge in breadcrumbs, covering w breadcrumbs on both sides.
                                  Place coated chicken on non-stick cookie sheet, or similar.
                                  Bake 20 minutes or until golden brown.
                                  Minced parsley over all.
                                  KInd of messy to make but really delicious to eat.

                                  1. re: Gio

                                    That sounds really good. Obviously, I have chicken breasts not thighs, and I don't have creole mustard -- just dijon (grainy and creamy), and deli mustard. I guess I would use the dijon.

                                    1. re: roxlet

                                      Everything in this recipe is up for grabs, so to speak. Thighs bone in or boneless, breasts. Sometimes I use Gulden's spicy brown, sometimes grainy, etc. Anything that approximates the original. It's a really flexible recipe. You can thank John Besh for the original recipe. Pastene makes Italian seasoned panko that's wonderful here.

                                      1. re: Gio

                                        I have never bought seasoned bread crumbs! It's hard-wired in my DNA to make my own. So, garlic, parsley, grated cheese, salt & pepper in your seasoned bread crumbs?

                                        1. re: roxlet

                                          Yes, and a little dried oregano too. I know what you mean about homemade bread crumbs. I tend to toast mine just a bit for this kind of application.

                                    2. re: Gio

                                      This was very tasty, and a very nice way to do chicken breasts. Everyone loved it, and I served it with asparagus and fies for the guys.

                                      1. re: roxlet

                                        Oh good, Roxlet! It's not cordon bleu but great when you want something tasty and satisfying.

                                        1. re: Gio

                                          That it was!

                                      2. re: Gio

                                        I just copied this into my notes. It sounds so delicious and quick and almost kind of like my favorite kind of junk food, if you know what I mean. Thanks for posting it!

                                    3. the BF's making patti melts again tonight, this time with regular old stupidmarket ground beef, unfortunately (cleaning out the oldster's freezer - waaah), but i'm sure they'll still be good. I asked him not to forget super caramelized onions on them this time.

                                      1 Reply
                                      1. re: mariacarmen

                                        I keep forgetting about patti melts. Thanks for putting them back on the radar.

                                      2. Made it home last night in time to make a quick meal and avoid more takeout. Dropped some Chinese broccoli (or at least that is what I think it was) into boiling water and added some TJ’s arugula parmesan raviolis for a few minutes. Drained and added to some cherry tomatoes, olive oil, butter, and lemon juice. Some garlic bread and a glass of Cab Franc and everyone was happy and full.

                                        Tonight will be something with the defrosted ground turkey in the frig. Maybe individual meatloaves with some grilled veg from last Sunday’s trip to the farmer’s market.

                                        Forecast for this weekend is 90 degrees (sorry to everyone still getting snow) so I think some BBQ and outdoor dining plans need to happen.

                                        1 Reply
                                        1. re: Aussieshepsx2

                                          We must be in the same area- we'll definitely be BBQ-ing this weekend!

                                        2. Gale force winds, freezing temperatures here today: weather happens.

                                          Supper will be sausage and peppers reminiscent of the Jersey Shore when you were a kid. Beer and wine will be on the counter. Steve McQueen in the classic, Le Mans will be on the plasma.

                                          6 Replies
                                          1. re: steve h.

                                            Leftover long cooked sausage and meatballs over linguini and rav's tonite for me.

                                            steve h., do not forget Formula 1 season starts up today with the Austrailan GP tonite.

                                            9:30 pm tonite begins Free pratice 1 on the plasma for me live. DVR for FP2.

                                            Having been to many an F1 race as well as LeMans, i just thought a note of "heads up"

                                            BTW--I can sit and watch LeMans the movie daily if I had to.
                                            Gulf 917's and John Wyer . Yep.
                                            Hippy psychodelic 917LH the next year even better.

                                            I'll shuddup now.

                                            1. re: jjjrfoodie

                                              Supper sounds really good.

                                              F1 season is around the corner and all prior assumptions now go out the window. Teams will be both farting and tap dancing as they deal with the new specifications.

                                              Thanks for the heads up.

                                              Edited to add: Lots of gear heads on this board.

                                            2. re: steve h.

                                              That was my alternate tonight with the addition of hot cherry peppers and caramelized onions. Love these old flavors. It's a staple at La Festa in Boston's North End in August.

                                              1. re: Gio

                                                Lots of garlic, lots of red/green peppers, onions, jalapeño, crushed red pepper. Ingredients will slowly meld on the stovetop. The sausage is sweet. The roll is key.

                                                1. re: steve h.

                                                  Molto bene!

                                                  1. re: Gio

                                                    Sausage and peppers, Jersey style.

                                                     
                                            3. Last night was a warm red quinoa salad. Black pepper, castelvetrano olives, roasted red peppers, watercress, and chunks of roasted chicken thighs that spent a couple days in salted buttermilk with cayenne and garlic. Some orange zest and Sumo juice. Just big bowls of that with lotsa wine.

                                              4 Replies
                                              1. re: eight_inch_pestle

                                                hmm, a couple of days! must have been super tender, and flavorful.... that sounds scrumptious.....

                                                1. re: mariacarmen

                                                  Yeah, I knew about soaking chicken for deep-frying in buttermilk, of course, but for some reason never thought about it as an everyday marinade/brine until someone here (JulieJulez or Alliegator, I think) turned me on to it. Do it all the time now, just leaving it in the fridge for a day or two or three until needed. You do have to watch how much salt you add if you leave it in there forever, though.

                                                  Hope you're well.

                                                  1. re: eight_inch_pestle

                                                    Wasn't me. But now that I know about it as an everyday thing, I'll definitely copy :)

                                                2. re: eight_inch_pestle

                                                  mmmm

                                                3. Just roasted two heads of cauliflower. Running off to a class, so won't know what I'll do with until I get back later. Thinking I'll make spaghetti alio e olio and toss the cauli into the pasta. Or I'll just eat a bowl of it on its own.

                                                  6 Replies
                                                  1. re: TorontoJo

                                                    I can eat a whole head of roasted cauli any damn day of the week. Love it so much!

                                                    1. re: linguafood

                                                      Apparently I can too I recently learned, it's now my Friday night vegetable "side."

                                                      1. re: fldhkybnva

                                                        Glad to see you're a convert, fldhkybnva!

                                                      2. re: linguafood

                                                        Thank you for the reminder. Need to get a small head of cauliflower this weekend to see if I like it roasted.

                                                        1. re: LindaWhit

                                                          Do try and let us know. I hope you like it.

                                                      3. re: TorontoJo

                                                        Yum. Especially love cauliflower (or broccoli) pasta with anchovies mashed in at the start and a bunch of crushed red pepper. Sometimes pecorino at the end.

                                                      4. dinner tonight is quick stir fry. Brown rice, assorted veggies, cashews and chicken. Can you tell it was use up the leftovers night??

                                                        1. Chicken and Scallion Pot Stickers with Soy-Vinegar sauce :)

                                                          1 Reply
                                                          1. re: simplelife

                                                            Yum---- and I applaude you.
                                                            Black vinegar I assume?

                                                            I made 100 of them for a party last weekend and even had leftovers for lunch today.
                                                            Again.

                                                            I know--I have no room to bitch.

                                                            They are a guilty peasure. And those who cannot do pay handsomely for your services.

                                                            BTDT.

                                                             
                                                          2. Well, I was going to do stuffed pork chops but after posting on the egg thread I had a craving for fried rice. So, that's what we had with a salad.

                                                            1. Long day = easy dinner! I plucked a swordfish filet out of the freezer last night, spread it with a hefty schmear of TJs garlic mustard aioli, quickly broiled and served over sauteed Swiss Chard.

                                                              3 Replies
                                                              1. re: fldhkybnva

                                                                Thanks for the idea. I have that mustard hanging out in the pantry, but could never decide what to do with it, as I'm not a big mustard fan.

                                                                1. re: autumm

                                                                  Olive oil, mustard, garlic, rosemary and bread crumbs makes a fantastic crust for rack of lamb.

                                                                  1. re: autumm

                                                                    I might mix it with something to thin it a bit, it's pretty strong if you don't like mustard but great for easy dinners. I also really like it with steak.

                                                                2. My battle against dairy has been lost. I just had enchiladas with black beans, corn, cilantro, tomatoes, and lashings of Shelburne Farms 2 year aged cheddar. I used Frontera Red Chile Enchilada sauce and served alongside a salad of leaf lettuce, radishes, and honey lime cilantro vinaigrette. MMmmm, cheese.

                                                                  1 Reply
                                                                  1. re: gemvt

                                                                    Don't fight it.

                                                                  2. Gotta feed the craving tonight. I have 4 different kinds of pasta in the pantry, but no little elbows or shells so I walked to the store to get some so I could make a pasta salad. Will toss in some peas, corn, mushrooms, capers, bacon, olives, and yellow peppers and make a mustardy/mayo dressing with a good splash of the liquid from the jar of yellow peppers.

                                                                    Yum.

                                                                    1 Reply
                                                                    1. re: JasFoodie

                                                                      I've been thinking about pasta salad recently, too. Shells with tuna and peas, a pesto Israeli cous cous with summer vegetables, tricolor rotini in vinaigrette w/ antipasti....I can't wait for a change in season!

                                                                    2. Pasta aurora tonight. I used to get it in a restaurant many years ago. It is basically a marinara mixed with an alfredo and pesto to make it an herb tinged pink blush sauce. I had an inkling to add ground beef and sautéed onions for a change. It was served on egg noodles and I am not deviating from that aspect. The rest of the sauce will be made into a lasagna probably Sunday. The second coming of broccoli has hit and that will be the side, steamed and sprinkled with parmesan.

                                                                      1 Reply
                                                                      1. re: suzigirl

                                                                        I love pink sauce. Sounds like a nice dinner, and what a great idea for the lasagna!

                                                                      2. A warm version of Ming Tsai's soba noodle and shrimp salad from Blue Ginger. Turned out quite tasty, and I'm looking forward to the leftovers tomorrow at lunch. Had to hide them so Mr Autumn won't beat me too them.

                                                                        2 Replies
                                                                        1. re: autumm

                                                                          Lucky you! I just posted yesterday about how my dinner plans at Ming Tsai's Blue Ginger fell through last night so I will have to live somewhat vicariously through your post tonight.

                                                                          1. re: autumm

                                                                            I just ordered that book used from amazon a few days ago. Like new book and shipping, 6 bucks. Can't go wrong.
                                                                            And Fowler, I was sorry you're plans feel through :/ But better safe than sorry.

                                                                          2. We've been on a taco kick lately. Tonight was seared corn tortillas piled high with a brown rice/corn/black bean mix, fresh spring salad mix, homemade salsa(tomatoes,onions,fresh roasted jalepenos with seeds,cilantro, lime juice, s&p, and saracha),& slow cooked pulled chicken( chicken season on blsl chicken breast, seared put in crackpot with crushed tomatoes, homemade taco seasoning, and a jarred sofrito sauce) mmm so delicious!!

                                                                            1. I indulged early today and ate a very large delicious cinnamon roll. It hit the spot with some hot Peets Major Dickson's coffee with sugar and heavy cream. On those occasions when I completely lose my mind and over-indulge I eat lightly at dinner. Dinner was a great chopped salad with butter lettuce, cherry tomatoes, radishes, red peppers. cucumbers, finely diced celery, carrot shreds all tossed with Italian dressing (bottled) and a large side of crisp steamed asparagus. Tomorrow I will be cooking a *real* dinner!

                                                                              1. Leftover split pea soup--it was so thick I had to thin it out with quite a bit of water. Really good flavor, even if the consistency was off.

                                                                                My sister asked me to cat sit so I liberated her Zuni cookbook to make a chicken--it is salted and in the fridge. I did add lemon zest to the salt. I bought two whole chickens on sale the other day--5$ for two birds totally 8 lbs. One was 3.5 lbs, so it will be my zuni chicken.

                                                                                4 Replies
                                                                                1. re: SarahCW

                                                                                  Make sure you make the bread salad -- one of the best parts of the recipe!

                                                                                  1. re: TorontoJo

                                                                                    Thanks for the reminder. I've made the Zuni chicken countless times and never tried the salad.

                                                                                    1. re: fldhkybnva

                                                                                      I find it very addictive. The balance of the bitter arugula, savory/crispy/chewy bread, sweetness of the currents and tang of the dressing. I find it to be far more than the sum of its parts.

                                                                                    2. re: TorontoJo

                                                                                      I'll have to try the salad the next time i make it--I didn't have any bread.

                                                                                  2. Salmon cooked stovetop in lemon-pepper butter/oil mix, finished with a splash of white wine. A layered potato/onion/tomato torte with olive oil & Italian seasoning in each layer, and coleslaw of simply shredded cabbage with (commercial) creamy poppyseed dressing.

                                                                                    Dessert was one of the carrot cornmeal with raisins muffins I baked this afternoon.

                                                                                    This was an especially tasty combination of main/sides, and it goes on the make-again full-meal list.

                                                                                    3 Replies
                                                                                    1. re: MidwesternerTT

                                                                                      I would love to hear more about the muffins.

                                                                                      1. re: Fowler

                                                                                        They're posted over in the baking thread, complete with photo: http://chowhound.chow.com/topics/9672...

                                                                                        I was checking out the recipe earlier, looks intriguing!

                                                                                      2. re: MidwesternerTT

                                                                                        Second the request for muffin info!

                                                                                      3. FIL is staying with us unexpectedly so he doesn't have to do a horrible commute for the next few days so things have been dialed down. We did discover that chicken adobo isn't too out there for him last time he stayed with us so adobo it is for dinner tonight. Lots of white rice for the menfolk, Broccoli for the man and I, FIL wouldn't touch such a thing, much too green!.

                                                                                        1. What the heck is up with this weather. The freakishly strong wind literally blew my cap right off my head when I was coming home from work tonight.

                                                                                          Anyway managed to pull together the curried chickpea salad as planned, on top of a giant pile of pea shoots. Just earthy and warm enough to really satisfy. And enough for leftovers for lunch tomorrow! A big mug of hot tea accompanied, with a blanket on the sofa and Suits on TV. Happy Thursday y'all.

                                                                                           
                                                                                          5 Replies
                                                                                          1. re: sharebear

                                                                                            That look darn tasty.

                                                                                            1. re: Frizzle

                                                                                              It totally was. Chickpeas, raisins, bell pepper, shallots, white wine vinegar, olive oil, curry powder, cumin, a dab of honey and a squeeze of lime juice. Came together in less than 10 minutes.

                                                                                            2. re: sharebear

                                                                                              Are you buying the pea shoots or sprouting your own? I never seem to see them at the market.

                                                                                              1. re: tcamp

                                                                                                I'm actually thinking of sprouting my own shoots & microgreens. For now I buy them from the store - these particular shoots came from my local Fairway. Sometimes I'll get them from the greenmarket, but rarely since they're so pricey.

                                                                                                I actually prefer my pea shoots to be a bit larger than sprout-size. I love them when they're quite a bit leafier, almost to the point of flowering. Growing up my mom had a splendidly wild and overgrown backyard garden with rows and rows of snow peas. Right before dinnertime she would go outside and snap off a basket full of pea shoots, rinse them off and saute them with a bit of oil and garlic. Heaven.

                                                                                                But I digress! Usually you can find them in Chinatown too (the leafier kind) since pea shoots are pretty prevalent in Chinese cooking.

                                                                                                1. re: sharebear

                                                                                                  Digress away. I love it.

                                                                                            3. WFD tonight for me was Super Tacos: al pastor and lengua with plenty of pickled jalapenos and green salsa. Calling himself The Human Garbage Disposal, DH had an assortment of leftovers when he got home later.

                                                                                              I washed a mountain of dishes and prepped a pork posole for the Crock Pot. I scattered a baking sheet with four chopped tomatillos, two chunked poblano peppers, a jalapeno, and five cloves of garlic, spritzed with coconut oil, seasoned w/ s&p, and broiled until golden/charred. Scraped that into my slow cooker and broiled chunks of marbled pork shoulder dusted with cumin, s&p, toasted onion powder, garlic powder, Forward! and ancho chili powder until crispy. Dumped that into the crock with a can of roasted hatch chilies and about a cup ea. of chicken broth, yellow hominy, and roasted tomatillo salsa. That will braise all day tomorrow on low with a splash of soy sauce, Alder smoked salt, Mexican oregano, and a bay leaf. When we get home we'll eat bowlfuls with sour cream, avocado, corn tortillas, chopped cilantro, and maybe a little steamed rice.

                                                                                              9 Replies
                                                                                              1. re: ChristinaMason

                                                                                                Omg I'm drooling over here. I would gladly be a HGD (Human Garbage Disposal) for that grub.

                                                                                                1. re: sharebear

                                                                                                  Oh, LOL, well...the leftovers were really NOT glamorous: beans and rice, plain spinach I thawed for a meal I never made, SmittenKitchen's garlicky roast mushrooms from uh, almost a month ago (he insisted they were fine; crazy person); olives, etc. I did my wifely cocktail shaking duties, but it was no great eats. :)

                                                                                                2. re: ChristinaMason

                                                                                                  Bravo! I love all the levels of flavor. I never would have thought of using the coconut oil. Very creative.

                                                                                                  1. re: Fowler

                                                                                                    Coconut oil is awesome, and I love the spray stuff. It smells great, to the point where I've thought of using it for moisturizer.

                                                                                                    1. re: ChristinaMason

                                                                                                      It's a fabulous moisturizer. I practically bathe in it these days. I also lube up my eight month old with the stuff. Best diaper cream out there. It's anti-fungal, which is just a bonus.

                                                                                                      1. re: rabaja

                                                                                                        I use it for a moisturizer too - nothing works better on those winter scaly legs!

                                                                                                  2. re: ChristinaMason

                                                                                                    The pork posole turned out great! I topped it with chopped radish, sour cream, avocado cubes, chopped cilantro, and fried corn tortilla strips and served with rice. DH enjoyed it as well.

                                                                                                    I brought leftovers to our friends with the new baby, along with a bottle of Gruener Veltliner. They looked like they could use it.

                                                                                                     
                                                                                                    1. re: ChristinaMason

                                                                                                      Ooh, that looks fantastic!

                                                                                                      1. re: ChristinaMason

                                                                                                        Looks wonderful. That was nice of you to send some to the new mommy.

                                                                                                    2. chicken and scallion pot stickers :)

                                                                                                       
                                                                                                      8 Replies
                                                                                                      1. re: simplelife

                                                                                                        they look delicious. did you make 'em by hand?

                                                                                                        1. re: simplelife

                                                                                                          Oh that makes me crave dumplings something fierce!

                                                                                                          1. re: simplelife

                                                                                                            Stop, you're killing me with that picture.

                                                                                                            1. re: simplelife

                                                                                                              Omg, gorgeous! It's 7 am, and I want these for breakfast.
                                                                                                              Beautiful crispy/chewy looking browning on those.

                                                                                                              1. re: simplelife

                                                                                                                Those pot stickers look absolutely fantastic, and give me a great idea for lunch!

                                                                                                                1. re: simplelife

                                                                                                                  That plate is making me jones for pot stickers something awful. Beautiful.

                                                                                                                  1. re: simplelife

                                                                                                                    Work of art.

                                                                                                                    1. re: simplelife

                                                                                                                      those look sinfully good.

                                                                                                                    2. Tonight was an everything salad: arugala/spinach mix, leftover quinoa chickpea almond salad, the rest of my parsley, lots of sliced radishes, and a horseradish mustard vinegrette.
                                                                                                                      Damned cold here today so i sipped on a mug of hot v8 alongside.

                                                                                                                      1. the BF a) overcooked the patty melts; b) forgot all about the extra-caramelized onions; but c) they were still really good and i got to come home to a good hot meal. fries and salad on the side. and that cute little pickle.

                                                                                                                         
                                                                                                                        1. Pi Day evening meal will be represented by Frittata consisting of: eggs, tomatoes, curry powder, cumin seeds, red pepper flakes, leeks, cilantro. Sides I'm considering are: roasted yams with onions and garlic, or some sort of rice pilaf, and steamed broccoli.

                                                                                                                          1 Reply
                                                                                                                          1. re: Gio

                                                                                                                            Great idea!

                                                                                                                          2. It's another fish Friday. My order of 5 1/4 lbs of Badia seasoning just arrived which is tempting me to change my plan for tonight but I'll save it for tomorrow. Tonight's dinner will be baked cod seasoned with a ground mushroom mix of shiitake, porcini and truffles served alongside roasted cabbage.

                                                                                                                            15 Replies
                                                                                                                            1. re: fldhkybnva

                                                                                                                              51/2 pounds??? Do you eat the stuff?

                                                                                                                              1. re: roxlet

                                                                                                                                No, but I have to drive 20 miles to get it so I bought it for a super cheap price on Amazon, 3 1.75 lb containers. It'll last a while.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  I've created a monster. Oh my, that's a lot of Badia.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    What is badia? I googled it with confusing results.

                                                                                                                                    1. re: thymetobake

                                                                                                                                      It's a spice company and suzigirl introduced me to their Complete Seasoning http://www.badiaspices.com/ready-made... which I am now hooked on. Unfortunately, I have only been able to find it at H Mart which is 20 miles away from me.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Thanks!

                                                                                                                              2. re: fldhkybnva

                                                                                                                                Wow! A friend of mine made fun of me when I purchased only a 2 pound jar of Lawry's at Costco and I even gave some of that away.

                                                                                                                                I guess the good thing is that in addition to your cast iron cookware you will still have plenty of Badia to also hand down to your Great Grandchildren in 60 years or so :-)

                                                                                                                                1. re: Fowler

                                                                                                                                  So true, I hope they like it! I would buy 2 at a time when I ventured to H mart but since I was buying something else from Amazon I figured I might as well just load up.

                                                                                                                                  1. re: Fowler

                                                                                                                                    Thank you for a good belly laugh, Fowler.

                                                                                                                                  2. re: fldhkybnva

                                                                                                                                    I seriously laughed out loud, that's a serious Badia commitment!

                                                                                                                                    1. re: weezieduzzit

                                                                                                                                      (hiding my face in shame) I just figured I'd buy in bulk :) I hope I don't start to not like it.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        I'm sure it keeps for a long time.

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          If you develop an aversion I am sure weezie and I would gladly take it off your hands. ;-)

                                                                                                                                          1. re: suzigirl

                                                                                                                                            I'll send it right over in case of that emergency.

                                                                                                                                      2. re: fldhkybnva

                                                                                                                                        Roasted cabbage, silly me, roasted cauliflower. I must have been thinking about St. Paddy's Day already.

                                                                                                                                      3. Continuing my no cooking streak, last night was dinner out with 3 friends at a Turkish/Mediterranean place. Fun and I tried lahmacun which I now am inspired to make this weekend.

                                                                                                                                        Tonight, pressure cooker pasta e fagioli and menu planning for the next several weeks.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: tcamp

                                                                                                                                          All this recent lahmacun talk makes me extremely curious to try it too. I'm going to try to seek it out this weekend because it sounds right up my alley.

                                                                                                                                          1. re: sharebear

                                                                                                                                            I see another "wave" coming on.

                                                                                                                                        2. It's one of those nights where we really can't be arsed to do other than a "throw it together" dinner.

                                                                                                                                          So, being thrown together is a chicken breast, butternut squash, onion, tin of tomatoes, cherry tomatoes, couscous, coriander (ground and fresh) and a big dollop of harissa

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Harters

                                                                                                                                            That sounds pretty darn good to me, Harters.

                                                                                                                                          2. Tonight I am making pan fried Bluegills with a red pepper, onion, black bean and corn relish. Appetizer will be veggie spring rolls with a toasted black sesame oil, soy sauce, ginger, scallion and sriracha dipping sauce. I'm thinking either a Gewürztraminer or a Grüner Veltliner for the wine. I prefer the former, but my SO prefers GV so I guess that means we will probably end up having the groo-vy.

                                                                                                                                            Happy Friday and have a great weekend.

                                                                                                                                            1. Have some pork marinating and some bok choy and some Chinese noodles - I am wanting to use the new wok again for some sort of noodle con-Fusion dish. thinking I will stir fry some veggies then braise the pork and reduce a sauce for the noodles but the wok and its order of operations is still sort of mystifying to me.

                                                                                                                                              1. Total fail on cooking last night. Ended up having DH grab food while I got my nails and toes done – it is sandal weather in So Cal. Had turkey burger with BBQ sauce, bacon, and onions. Side of sweet potato fries. DH had a tuna melt and regular fries. Flipped between the Kings game (boo) and Indian Wells tennis (go Feds).

                                                                                                                                                Since it’s π day, and I have some pizza dough in the frig, I think we will grill up some pies and eat on the patio tonight. I’m sure we will start with a cocktail and then move on to something from the wine frig. TGIF.

                                                                                                                                                1. Baked cod, beets, and coleslaw.

                                                                                                                                                  1. Not sure if it counts as cooking. Shop bought margareata pizza, cover with nearly a whole pack of sliced garlic sausage (scoffed some whilst assembling) , grated fresh parmesan and garlic and peri peri sauce. Several real ales to go with. And before you ask, yes the missus is out this evening.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: Paprikaboy

                                                                                                                                                      No scoffing necessary, the pizza sounds great especially the addition of the peri peri sauce, love that stuff!

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        I saw some recently and almost got a bottle, but I think my DH would have thrown me out if I came home with another condiment. Now I can't remember where I came across it.

                                                                                                                                                    2. I just sent my men off, they are heading "over the pond" and I am feeling a combination of sadness, terror and excitement.

                                                                                                                                                      Knowing that my BFF and SIL are meeting me for drinks and dinner.

                                                                                                                                                      I also got dough started tonight to keep me busy tomorrow baking bread. I also plan on doing a feed the freezer. On the docket is meatballs, French onion soup, carrot ginger soup and waffles.

                                                                                                                                                      Wish me luck and them safe travels.

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: foodieX2

                                                                                                                                                        Luck and safe travels! I love keeping myself busy in the kitchen, it works pretty well most of the time.

                                                                                                                                                        1. re: foodieX2

                                                                                                                                                          I hate it when my man leaves without me.... I know it's silly, but there is always a certain measure of anxiety when he travels alone.

                                                                                                                                                          Good thing you got your BFF and SIL around :-)

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            It's not just you, I stalk the flight plan and can't rest until I know a loved one has landed safely.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              You are not alone. That coupled with the empty house causes me stress.

                                                                                                                                                            2. re: foodieX2

                                                                                                                                                              I sort of just skimmed your post and thought you were serving meatballs, carrot soup, and waffles together. Just couldn't picture it.

                                                                                                                                                            3. My man survived his morning appointment & everything's fine. Especially the fact that he can now eat to his heart's content. Which apparently means bbq from the local supplier.

                                                                                                                                                              We've not decided yet whether it'll be take-out or not, as friends are joining us for dinner and post-dinner festivities. I feel a special mushroom dessert might be in order -- it's been a while '-D

                                                                                                                                                              8 Replies
                                                                                                                                                              1. re: linguafood

                                                                                                                                                                what, pray tell, is a mushroom dessert?

                                                                                                                                                                1. re: gourmanda

                                                                                                                                                                  If I tell ya I hafta kill ya.

                                                                                                                                                                  Think dried & on the entertaining side....

                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    Wink. Understood.

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      Chopped: The Lingua Edition. This basket contains shiitake, cloud ear, and black trumpet mushrooms. And mint candy canes. The clock is set...

                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        But none of those are the entertaining kind.

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          ;)

                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                            Aw, fer shame. Our friends just opted out -- too much work to do. WORK! During spring break!! Da foque!!!!

                                                                                                                                                                            Oh well. Guess we'll be all good tonight and stick to beer '-P

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              Too bad I can't share my "cookie" sharing experience that put our friends out of commission for 24 hours.

                                                                                                                                                                              I agree-work? Enjoy your two together time :)

                                                                                                                                                                2. Tonight it's chicken and dumplings (the flat kind) with salad and? What goes well with c and d? Thinking maybe spicy carrots...

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: thymetobake

                                                                                                                                                                    Carrots sound good to me. In a spicy-sweet-tangy glaze, maybe?

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      Thanks for the input. I just did spicy carrots. Sliced, boiled, tossed with harissa, lemon, and green jalapenos. Didn't see your post until after.

                                                                                                                                                                  2. Temperatures hit 40 degrees today. I'm sticking with the Jersey Shore/beach thing we began Thursday.

                                                                                                                                                                    Crab cakes tonight. Deb will do her best crab shack impersonation, I'm in charge of beer and wine. Leftover orzo and leftover tomato/olive salad will be on the side. Maybe some beachy movie will be pulled from the archives?

                                                                                                                                                                    6 Replies
                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      I wish I could watch someone up close & in person clean crabs. I've never cooked them live. Only lobsters.

                                                                                                                                                                      Lucky you! it's been 18F here all day today and I just read that we'll have more snow on Monday.

                                                                                                                                                                      1. re: Gio

                                                                                                                                                                        doin' that avatar thing again.

                                                                                                                                                                        very cool.

                                                                                                                                                                        22/7.

                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                        I LOVE crab cakes. Color me jealous. I have a colossal crab leg in the freeze that, thanks to you is now calling me along with it's favorite sidekick, butter. I could never turn this huge beast into cakes, but it would scratch the itch.

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          Scratch.

                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                          Crab cakes, orzo and Deb's tartar sauce.

                                                                                                                                                                           
                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            That just made it worse. Itch, itch.That looks delicious.

                                                                                                                                                                        3. Skipped lunch, so early dinner tonight! I never made my spaghetti alio e olio last night, and was still in the mood for pasta, but decided to make my first carbonara instead. Followed Hazan's recipe to a T and holy delicious stuff!

                                                                                                                                                                          Having my roasted cauliflower on the side and a couple of glasses of a brut rosé will certainly be poured.

                                                                                                                                                                          Bliss.

                                                                                                                                                                           
                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                            Urrrmurrgurrd. That looks positively drool-worthy.

                                                                                                                                                                            This was your first? Aw, c'mon '-)

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              It's Marcella! Follow Marcella and you can't go wrong! :0)

                                                                                                                                                                            2. re: TorontoJo

                                                                                                                                                                              That's a good-looking plate.

                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                Yummy!! I love carbonara and was surprised it worked pretty well with spaghetti squash this week. Gorgeous plate.

                                                                                                                                                                                1. re: TorontoJo

                                                                                                                                                                                  Gorgeous, TorontoJo.

                                                                                                                                                                                  1. re: TorontoJo

                                                                                                                                                                                    Wonderful looking plate. I could tuck right into that.

                                                                                                                                                                                  2. Steak and cheese sandwiches on a hoagie roll with extra sharp cheddar, orange peppers, button mushrooms and onion. Either TJ's Cuban style black beans or cruciferous crunch coleslaw made with a vinaigrette instead of creamy dressing. I am after a beer buzz this evening and want something drunk idiot proof. There, I said it. :-) I have an Irish cheddar porter if we want a nibble with the beer.

                                                                                                                                                                                    9 Replies
                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      I appreciated this post as we are going for two for one martinis at Happy Hour. After that I'm going to try to make roast salmon and broccoli with a chile caper sauce and rice/corn/bean salad. A lemon yogurt cake is already baking, since making cake after Happy Hour is definitely a bad idea.
                                                                                                                                                                                      Happy Friday.

                                                                                                                                                                                      1. re: lvnvflyer

                                                                                                                                                                                        Well, if everyone has enough twofers, the dinner will definitely be delicious. Drunk food rules. Hopefully you have some of that done in advance so you can imbibe more. It sounds delicious. Can you tell me what all is in the chili caper sauce?

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          You take one jalapeño and seed and cut into half rings. Soak it in 2T rice vinegar w a little salt for a bit (I would say at least fifteen minutes). Add 2T drained capers and 1T olive oil. I also added a little bit of chopped fresh cilantro. Next time I would double it. It's very tasty and the brief vinegar soak makes the jalapeño milder but still zippy. It was very tasty on the roasted salmon and broccoli.

                                                                                                                                                                                          1. re: lvnvflyer

                                                                                                                                                                                            That sounds good and simple. Thanks.

                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                        <a beer buzz this evening and want something drunk idiot proof.>

                                                                                                                                                                                        giggle. i can relate.

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          Apparently even drunky monkey I pulled off the sandwiches. I made enough to have dinner and leftovers for omlettes this morning. Instead, James wolfed his down and asked for another. Glad I made more than I needed or he would have had to make due with a grilled cheese. Two whole subs and a mound of slaw...woof.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            The great thing about being a "professional" drunk is you get better and better at everything you do intoxicated '-D

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              I resemble that statement. The trick was chopping the veggies before imbibing. Though i can chop pretty drunk with no injuries. ;-)

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                'atta gal.

                                                                                                                                                                                        2. Wild-caught Atlantic cod, seasoned with salt, pepper, dried marjoram and thyme, sprinkled with lemon zest and patted with some flour.

                                                                                                                                                                                          Pan-seared in a combo of olive oil and unsalted butter couple of minutes on each side to get a bit of a "crust". Removed from the pan; 1/3 cup of white wine and a few tsp. of fresh lemon juice added to the pan and reduced for a drizzle over top of the cod.

                                                                                                                                                                                          Basmati rice and steamed asparagus alongside.

                                                                                                                                                                                          Oh yeah. There's wine for the fish, and there's wine for the cook.

                                                                                                                                                                                          And I picked up a small key lime pie at WF when I got the cod and asparagus. Because, after all, it's PI DAY!!!

                                                                                                                                                                                          17 Replies
                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Excellent.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Yum to everything but the thyme. It is my cilantro. To my palate it tastes of earth, aka dirt. Otherwise it sounds very delicious.

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                Interesting, suzigirl! I've never heard of that about thyme. Is it for you as cilantro for me? I know when there's a smidge of cilantro in a dish. I can deal with in in very minute quantities, but in larger quantities, :::shudder::: :-)

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  It is my kryptonite in a dish. If my palate can detect it, I'm out. I seem to be okay with it in canned New Orleans style red beans but something like Emeril's Bam! seasoning sends me running.

                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                  suzigirl, I have definitely heard that about thyme so you are not alone and don't let anyone else change your opinion. Several people I have met over the years say that thyme has that same kind of earthy/dirty quality like Mexican oregano.

                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                    I have met others that feel the same way. My ex husband was one also.

                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                    Funny, I feel that way about beets. Beets absolutely taste like dirt to me. Any form of beet results in that verdict. The funniest was a beet chocolate cake. Tasted like chocolate dirt.

                                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                                      And I love them and can detect that earthiness and don't mind it at all. But i still hate thyme.

                                                                                                                                                                                                  3. re: LindaWhit

                                                                                                                                                                                                    I read that as "WiNd-caught Atlantic cod" and was having a very hard time picturing how that was possible!

                                                                                                                                                                                                    Dinner sounds good. You've reminded me I have asparagus that needs love.

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      First foodiex2's meatballs, carrot soup, and waffles together, then my wind-caught Atlantic cod. :-P

                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        I know. So much for reading comprehension!

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          LOL, that was to feed the freezer not eat together!!

                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            I know, but Christina thought it was to eat all together! Methinks perhaps some libation was affecting her reading comprehension? ;-)

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Exactly why I stopped posting early last night. ;-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Ha! I missed her reply. Now it's even funnier!!!

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  LOL, only barely. Mostly just paying half attention whilst reading ;)

                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                              I wish you hadn't misread that as wind caught cod. If a hipster finds this thread they'll be serving it in London within the month;).

                                                                                                                                                                                                              i once misread a thread title of Stinky Tofu Poutine as Sticky Toffee Poutine. Given some of the stuff on CH , it seemed par for the course at the time.

                                                                                                                                                                                                          2. After we finished clearing and installing hog wire for the new pasture for our goats and cattle, I braised a large batch of Hungarian blood sausages served with sauteed onions, and roasted pimentos, and cabbage; along side gnocchi smothered with paprika sauce.

                                                                                                                                                                                                            My wife made bread pudding, the mother-in-law brought a couple of loaves of homemade bread, our son made a swamp cabbage dip for the bread, and my Father-in law provided plenty cheap beer for us to wash it all down with.

                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                            1. re: deet13

                                                                                                                                                                                                              Sounds like a busy day and one hell of a meal.

                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                It was a busy week off of work, and a fine way to end it.

                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  Hmm, now I'll have to make some po-boys this weekend.

                                                                                                                                                                                                                2. re: deet13

                                                                                                                                                                                                                  Living where I do I have never heard of swamp cabbage dip. You must tell me about it, please. I grew up with my grandmother harvesting it fresh and serving it either boiled with butter or fresh sliced and dressed in vinegar or citrus juice at her disposal in her yard. I would love a dip to try.

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    Swamp cabbage dip is pretty simple.

                                                                                                                                                                                                                    After you chop down an 8' to 10' tall tree, strip the boots off of the tree, pull the heart out of the center, and shave and cook the heart with some bacon for a very short bit; you take about 2 pounds of cooked, shredded, and strained swamp cabbage, add to it a cup of mozzarella cheese, 2/3 cups of grated Parmesan, a cup of chopped green onions (or chives, or leeks or whatever you have available), 1/3 cup of sour cream, and 2/3 cup of mayo (IMO Dukes or Kewpie works best), and salt & pepper to taste.

                                                                                                                                                                                                                    Mix all the ingredients in a bowl, grease up a pie tin, pour the ingredients into the tin, toss it into a 350 degree oven, and cook until it's lightly browned on top (20 to 30 minutes depending on your oven).

                                                                                                                                                                                                                    Also my son was cooking it, so he tends to add stuff until he thinks it looks right.

                                                                                                                                                                                                                    1. re: deet13

                                                                                                                                                                                                                      My mouth is watering. That sounds fantastic. My granny was never that inventive.

                                                                                                                                                                                                                      1. re: deet13

                                                                                                                                                                                                                        What kind of tree? I am guessing your recipe would not work too well with birch, pine, willow, etc.

                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                          Cabbage palm.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            Thanks suzigirl. I just googled it and I guess you can tell I'm a Northerner because I had never even heard of a cabbage palm tree before. The picture looks familiar though. The type of tree I have seen in Florida that all of the banana slugs party under.

                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                              Also known as a sabal palm. They are a buttload of work but the rewards are soooo much better than canned or jarred. Now i have a picture of slugs drinking beers and playing cards wearing shades(cuz we're in FL). Go party slugs.

                                                                                                                                                                                                                    2. re: deet13

                                                                                                                                                                                                                      nevermind, you answered the question I originally posted.

                                                                                                                                                                                                                    3. Bourbon on the patio.
                                                                                                                                                                                                                      Shrimp Po-Boys. A few fried ersters on the side.
                                                                                                                                                                                                                      Zapp's Chips....
                                                                                                                                                                                                                      Chocolate Ice cream in a little bit.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Uncle Bob

                                                                                                                                                                                                                        Eclectic combination.

                                                                                                                                                                                                                        Very cool.

                                                                                                                                                                                                                      2. DH is traveling and I had a big lunch, so dinner shall be a jar of peanut butter (the low sugar kind - I dislike sweet peanut butter) and a spoon. And maybe a dram of Auchentoshan 12. Or two.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                          Some heavy-duty cooking there, biod. ;-) And sometimes, that heavy-duty lifting is exactly what is required. Enjoy those spoons and drams. :-D

                                                                                                                                                                                                                        2. Well, in honor of Pi Day, my son and I recycled leftover Zesty Braised Chicken Thighs with Capers from Food and Wine and made Piccata Pie. Very tasty! I made the Vodka Pie Crust from Cooks Illustrated but used all butter instead of part shortening.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                          1. re: bear

                                                                                                                                                                                                                            I have serious *pie crust* envy. I can not roll out a decent crust after decades of struggling.Your pie filling looks savory and delicious and the crust looks perfect.

                                                                                                                                                                                                                            1. re: MamasCooking

                                                                                                                                                                                                                              Believe me, no need to have pastry envy where I'm concerned! I often seem to have disasters when pie crust is involved. My savior has been the vodka crust because it does seem to cut down on the gluten formation so my crust is no longer like shoe leather! I've made it both with all butter and with butter/shortening combo and haven't decided which I prefer.

                                                                                                                                                                                                                              Last night's crust was tasty, as was my son's doctored filling.

                                                                                                                                                                                                                              1. re: bear

                                                                                                                                                                                                                                Try it with part lard/part butter, or for a savory pie, part bacon grease/part butter. You'll NEVER go back to shortening!

                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                  Yum. Thanks for the reminder. I remember how wonderful my grandmother's lard crust was. I still look with nostalgia at her hand-written recipe in my file. Some things just don't translate to computer recipe storage.

                                                                                                                                                                                                                                  I guess I've gone with butter and shortening because one son is a vegetarian so I can make him a veggie pie if I also make a meat-based one. I'll have to give the lard/butter combo a try soon when I make a non-veggie pie.

                                                                                                                                                                                                                                2. re: bear

                                                                                                                                                                                                                                  It looks perfect. Like my late mom's:)

                                                                                                                                                                                                                                  1. re: MamasCooking

                                                                                                                                                                                                                                    Aw, now I feel honored. Thanks for that!

                                                                                                                                                                                                                              2. re: bear

                                                                                                                                                                                                                                Imma hungry and dammit, that looks REALLY REALLY good!

                                                                                                                                                                                                                                Really good.

                                                                                                                                                                                                                                Oi.

                                                                                                                                                                                                                                1. re: bear

                                                                                                                                                                                                                                  cool idea!

                                                                                                                                                                                                                                  1. re: bear

                                                                                                                                                                                                                                    Oh, that's a serious bit of pastry.

                                                                                                                                                                                                                                  2. The Pi Day related food here was minimal - PInapple rings as fruit side / dessert. And I'd had such a list of plans - a baked apple pannekoeken breakfast pie. Pecan pie tartlets (tassies) desserts. But a sleep-in morning for us and a lengthy list of afternoon errands (including shoe shopping AND grocery shopping) thwarted all planned baking. Perhaps we'll extend this to call it Pi Month - it is 3.14 (M/Yr) after all - and sneak that baking in before month-end.

                                                                                                                                                                                                                                    1. After a llooonnngg day of running in circles all over nyc i ended up walking through chinatown once i was finally headed home.
                                                                                                                                                                                                                                      I found those chubby stemmed king mushrooms at a market and bought a bunch.
                                                                                                                                                                                                                                      Roasted the shrooms with a splash of whatever "mushroom soy sauce" is, and some sesame oil. I did a quick sautee of some fresh tofu that may or may not kill me since i bought it from an open bucket of water filled with tofu, added in some scallions and a ton of fresh black pepper.
                                                                                                                                                                                                                                      Bowl, spinach in the bottom, topped with the hot 'fu and the mushrooms with their soy sesame juices. Glass of new to me moscato on the side. Second glass of moscato with a few mandarin oranges later for dessert.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                                                        Sounds good, and I bet the tofu produced in whatever godforsaken factory, vacusealed, and shipped 1,000 miles is a lot more likely to kill you. Not to mention shittier quality and texture. Just sayin'.

                                                                                                                                                                                                                                        1. re: Ttrockwood

                                                                                                                                                                                                                                          Those are probably my favorite mushrooms to make. They are fantastic just on their own (so meaty!), but also great over pasta or in risotto. Or with steak or salmon.

                                                                                                                                                                                                                                          They are so much cheaper at the Asian grocer, too, compared to Wegmans. I oughta get me some soon -- thx for the reminder, Ttrockwood :-)

                                                                                                                                                                                                                                        2. made another one of the Trader Joe's fully cooked pork bellies, crisped up, over kimchi sauteed with a little brown sugar (inspired by inaplasticcup), with a salad of napa cabbage, cukes, slivered carrots, leeks and jalapenos, topped with the BF's newest dressing invention - "sweet chilinaise" - is what he's calling it. (sweet chili sauce, kewpie mayo, and a little rice wine vinegar.) i made it tonight and used a little more chili sauce than he did. so good. also jasmine rice and steamed broccoli with hot chili oil, dark soy, and a little more of that rice wine vinegar. (the broccoli wasn't that great until i dunked it into the chilinaise.)

                                                                                                                                                                                                                                          i love that TJ's pork belly! this time i didn't glaze it with anything, but serving it over the sweet/spicy kimchi was awesome.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          30 Replies
                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Do you roast them to crisp the pork? It looks great, again. I think Trader Joes owes you commission.

                                                                                                                                                                                                                                            The garnish - is that green nira?

                                                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                                                              thanks, but remember, they're fully cooked... so last time i just browned in a pan, then broiled, but this time i browned in a CI pan only.

                                                                                                                                                                                                                                              and the green is just slivered scallions.

                                                                                                                                                                                                                                              you need to check out that TJs thread - think it's on the Chains board? TJs definitely owes a lot to CHers!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                That looks delicious. We just recently got a TJs here. Well, in the city about an hour away. They are supposed to be building one a bit closer this year. Haven't been yet but it's on my list.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Ok just had a second look at the pic. Your knife skills are evident. I've seen the TJs thread. I think your pic there sold a lot of bellies!

                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                You are killing me!! I just did a TJ's run yesterday and got several things but forgot about the darn pork belly. Damn it. i am totally hijacking that chilinaise.

                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                  I put it on my list for tomorrow. I've never had pork belly.

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    Neither have i. But it's a big hunk of bacon. What's not to love, right? Crispyskinaliciousness. BTW, thanks for mentioning the cruciferous crunch here. I never would have tried it without it being mentioned by you. I really liked it alot.

                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      Exactly, I think it's worth a try. No problem, it's a great mix. It's now on my weekly list.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        I made it into a vinaigrette slaw. i was thinking of stir frying it with some TJ's soyaki I picked up. What do you do with this lovely, crunchy stuff?

                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          The slaw sounds great, I'll definitely use it for that eventually. Recently I've just been sauteeing or braising. My favorite so far was a quick lunch I made last week - sauteed the mix with onions and garlic, doused with broth and apple cider vinegar, splash of worcestershire and liquid smoke and braised until tender then mixed with ground beef and finished with Aleppo pepper.

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            It has inspired me to make a broccoli slaw using the stalks in my garden. I tend to use the crowns, florets and leaves but neglect the stalks. It's the everlasting gobstopper of plants.
                                                                                                                                                                                                                                                            I may just riff off that recipe for lunch. I have everything here. Sounds like a good way to use up the rest of the bag.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Wegmans used to sell a killer broc salad in their prepared section with red onion and bacon in a mayo-y dressing.

                                                                                                                                                                                                                                                              I hardly ever bought it b/c of the dreaded red onion breath, as my man would relegate me to our basement if I had it...

                                                                                                                                                                                                                                                              Haven't seen I mean smelled it in ages. Wah.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                I love the regular broccoli slaw at Wegmans. I haven't seen the one with onion and bacon, it's just shredded broccoli stalks. I started saving broccoli stalks to make at home but gave up on that.

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  I wish we had a Wegmans. We are losing my last beloved Sweetbay next week and the only regular grocery stores i will have left are Publix and Winn Dixie.
                                                                                                                                                                                                                                                                  I think bacon and red onion would be great in a broccoli salad. I was thinking currants and pine nuts too if I can find decent ones.

                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    Wegmans is great. As lame as it sounds, I can't wait for my butt-crack-of-dawn trip tomorrow. My weekly therapy appointment with a shopping list, cup of coffee, and grocery cart.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      That is my therapy, too.

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        I've been looking forward to it all week, it's how I clear my head I guess. To each her own :) I'm still shocked you don't like mushrooms, after all of our shared likes!

                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          I like mushrooms in things but don't seek them out or have them as a side unless James makes them. i just tried the marinated mushrooms from TJ's and could inhale them though. Man they're good.

                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                            It's likely the vinegar as I think we share that love :)

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              And the mustards and hot sauce and pickles and now olives. i could go on...

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                Don't forget the Badia!! btw the olive hummus you commented on is great.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  I was after the edamame too but they were out. Next time.

                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                  "It's the everlasting gobstopper of plants."

                                                                                                                                                                                                                                                                  :-D I literally laughed out loud when I read that, suzi. But now I am busted. SO heard me laugh when I was supposed to be cleaning instead of on the computer so now I am in trouble. :-)

                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                    Happy to make you laugh but sorry i got you busted. It truly is the never-ending plant.

                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                            whoa... you two have never had pork belly? well, i hate to say this but the TJs product should maybe not be your initial introduction. i mean, this one was fattier than the last one i bought, and it's really good, i like it a LOT, I'll definitely buy it again, and the convenience is wonderful, but it's not anywhere near as fatty/crispy as pork belly you get in a good restaurant, or some you cook yourself. again, it's delish, but don't think this is representative.

                                                                                                                                                                                                                                                            i hope sometime you're able to go out and get you some of the real thing!

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              Whole Foods often has local pork belly so I should read up and give it a try one day.

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                It s not to hard to do. I've made it from "scratch" before and its more time consuming than labour intensive.

                                                                                                                                                                                                                                                                That said I thought the one I got at TJ's was not dramatically different than the ones I made self. I agree with MC that was not as fatty as the kinds I made before. But for a quick dinner it really can't be beat!

                                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                                Sadly, no. If you think it is better to try a better representation then I will wait. I want to try it all its glory.

                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  no, not instead. just know there's even better out there that awaits you!

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    Okay. I do like the idea of it being so convenient.

                                                                                                                                                                                                                                                      2. Have been tied up the last few days so a summary:

                                                                                                                                                                                                                                                        Wednesday - We drove to Hampton for my cousin's wake so no cooking; we ended up eating out at a buffet joint, which included a bit of this & that.

                                                                                                                                                                                                                                                        Thursday - DF lit the grill (finally) and we grilled chicken and some turkey wings. Saving the wings for Friday, we had some collard greens braised with ham and some chicken flavored egg noodles to go with the meat.

                                                                                                                                                                                                                                                        Friday - Turkey wings grilled from last night; leftover collards and potato salad. Coconut pound cake for dessert.

                                                                                                                                                                                                                                                        Saturday is my no cook day; there's leftover chicken and a turkey wing in the fridge and a bunch of sides. I'll be back at the stove on Sunday.

                                                                                                                                                                                                                                                        1. My contribution to tonight's dinner will be to do a bit of chopping and then set the table.

                                                                                                                                                                                                                                                          Meanwhile, my companion in life will be making paella.

                                                                                                                                                                                                                                                          We've still got some proper paella rice that was part of the half-Spanish nephew's Xmas food present to us. And we've got good, albeit supermarket, saffron.

                                                                                                                                                                                                                                                          And we went to the nearby fishmongers yesterday - so, there'll be some hake in it. And a couple of handfuls of clams and mussels. Some will be cooked before and stirred into the paella without shell - a few others will be cooked on top of the paella in the shell. And there's a small handful of squid rings. And four very large king prawns - almost langoustine in size. Strips of roasted red pepper will garnish the top. Herself says different but I think we've got too much seafood and it'll overwhelm the rice. Time will tell.

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                            That sounds excellent.

                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                              Steve

                                                                                                                                                                                                                                                              I know you know Rome. Any thoughts on Florence? If so, please chip on my just posted thread on the Italy board -
                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/968954

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                Hi John,

                                                                                                                                                                                                                                                                I'm just a day tripper to Florence with no particular insight. I hope you get a chance to visit the countryside during your visit. Looking forward to your experiences.

                                                                                                                                                                                                                                                                Napoli for us in April. I'll share chapter and verse on the appropriate boards.

                                                                                                                                                                                                                                                                Be good.

                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                  Thanks anyway, Steve.

                                                                                                                                                                                                                                                                  Short trip (3 days, 4 nights) so I think we'll have enough in the city to keep us occupied.

                                                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                                                              It sounds very much like the one at Dali. Hope you liked it with all of the seafood!

                                                                                                                                                                                                                                                            3. Last night I did the Zuni roasted chicken--and it actually turned out really well. My first whole chicken success--which was good because my sister stopped by for dinner. I did add the zest of an entire lemon and more herbs in the salt. I roasted cauliflower, mushrooms, and asparagus with lemon, herbs, and capers.

                                                                                                                                                                                                                                                              I have a second chicken to cook, and I'm trying to decide how to do it. I want to try something different.

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: SarahCW

                                                                                                                                                                                                                                                                Congratulations on your first roast chicken success! The Zuni method is spot on and delicious.

                                                                                                                                                                                                                                                                1. re: SarahCW

                                                                                                                                                                                                                                                                  Delicious!! Zuni chicken is always a winner.

                                                                                                                                                                                                                                                                  1. re: SarahCW

                                                                                                                                                                                                                                                                    Once I discovered the Zuni method here on WFD I cannot prepare or eat whole chicken any other way. Seriously too delicious.

                                                                                                                                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                                                                                                                                      I know--I have second chicken--got them both for 5 dollars. And I was going to try another method, but I just think the zuni method was SO good.

                                                                                                                                                                                                                                                                  2. Tonight's Ides of March dinner will be three dishes from the book "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger. These gals are the Too Hot Tamales. Loved their TV show in the '90s.

                                                                                                                                                                                                                                                                    The meal will be: Pickled Pork Tenderloin, Orange Cilantro Salsa, and Refried Black Beans. The pork has been in a brine since last night and I expect by tonight it will be very well pickled.

                                                                                                                                                                                                                                                                    The brine consists of water, sugar, salt, cumin, cracked peppercorns, bay leaves, thyme, oregano. Their salsa sounds tasty with a combination of orange supremes, cilantro, jalapeno, red onion, and a red wine vinaigrette.

                                                                                                                                                                                                                                                                    Refried black beans is a new one for me but the recipe seems pretty straightforward. As with other renditions the chefs use lard but give an alternative of 1/2 butter and 1/2 EVOO which we will use. Perhaps Sangria "to wash it all down". Salud amigos!

                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                      I totally forgot about that show. I watched in the mid 90's when Food Network still had decent, informative programming.

                                                                                                                                                                                                                                                                      Your dinner sounds wonderful, Gio and I hope you will report back on how it all turned out. And yes to the Sangria!

                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                        Last night's dinner was one of the best we've ever cooked, and we've been cooking a Very Long Time. The seasoning for each dish was spot on. The cooking time was perfect. The flavors were out of this world. As for the pork, the interior was pink but but not rare, rather soft and juicy with an outer crust of the brine so when a bite was taken you got a sensational mix of everything.

                                                                                                                                                                                                                                                                        It's really difficult trying to describe the exact taste of the other dishes but all I know is that I cleaned my plate for the first time in forever. Just reading the ingredients lists gives you the idea. That bean recipe will be my go-to from now on.

                                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                                          Wow, Gio, thanks for the glowing report. I'm always looking for ways to make pork tenderloin exciting since my husband finds it pretty boring most of the time. With that salsa and the black beans (he loves them) it sounds like a winner. I'll just make a small portion of the salsa with parley and maybe a touch of oregano for my cilantro-hating son.

                                                                                                                                                                                                                                                                          The recipes are on the food network site.

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

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

                                                                                                                                                                                                                                                                          1. re: bear

                                                                                                                                                                                                                                                                            You're welcome, bear! Good for you for finding the on-line recipes. I should have done that. We halved all three recipes, because we're only two here, but followed the directions exactly without substituting anything. I really hope you enjoy these dishes. We were very happy.

                                                                                                                                                                                                                                                                            ETA: I forgot to mention - there's nothing left.

                                                                                                                                                                                                                                                                          2. re: Gio

                                                                                                                                                                                                                                                                            A+ and a gold star for you Gio! I am going to try this soon because I love the flavor profile. Thanks for the details. Did you go with Sangria?

                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                              Thanks Fowler! Sadly we didn't make the Sangria. G made another round of traditional martinis (gin/dry vermouth) just before we started to serve and decided that would be enough. Next time for sure. There are recipes for white and red Sangria in the book so there's a choice!

                                                                                                                                                                                                                                                                            2. re: Gio

                                                                                                                                                                                                                                                                              Wow I never would have thought to pickle pork tenderloin. I enjoy the cut and this would offer a nice variation.

                                                                                                                                                                                                                                                                        2. French onion soup tonight we've got far too many onions This is a result of me not looking at pack sizes properly when ordering food online for delivery. Should have learned from the kindney bean debacle of 2012. No cheddar or Gruyere so will use a mix of Comte and paremsan for the croutons but not sure Comte melts very well.

                                                                                                                                                                                                                                                                          1. Jerk chicken and braised Southern greens. I've had a bottle of Walkerswood jerk marinade for months that I've been meaning to try so tonight is the night. I'm running out of veggies since tomorrow is grocery day but I thought it'd pair well with the greens.

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              That sounds good! I like Walkerswood a lot, second only to the Cook's Country "easy jerk chicken" recipe.

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                Wow, this marinade is really delicious as well as the Southern Green mix from TJs. Thanks to all who recommended the marinade, the poor battle had been languishing in the cabinet until yesterday.

                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  That really looks tasty. Are the greens near that delicious cruciferous crunch? I am loving the idea of braised greens that someone else did all the hard work. Since this thread is so long you can answer me on the current TJ's thread if it is easier.

                                                                                                                                                                                                                                                                              2. Our big freezer is about to burst at the seems. So I took out a container of gumbo (for lunch) and what appears to be chopped chicken. If it is chicken I'll make a small amount of green enchiladas tonight.

                                                                                                                                                                                                                                                                                1. Last night's festivities of my man's clean bill of health were.... pretty tame. Went to the local brew pub and split a mason jar of pickled veggies, a small side of their mac n cheese, fried ribs with a Korean-inspired marinade, and fried smelts. The smelts were probably the best, tho I'm a huge suckah for their pickles, too.

                                                                                                                                                                                                                                                                                  Went home, watched some HoC, and eventually dug into the buckets of Ben & Jerry's core flavors I got for this purpose alone. The verdict? Pretty awesome. We liked all three flavors (Hazed & Confused, Salt Caramel & Peanut Butter Chocolate).

                                                                                                                                                                                                                                                                                  This is not a good thing '-(

                                                                                                                                                                                                                                                                                  Another gig at the local gay bar tonight -- sans drummer, which should be interesting. The last time I picked up a tambourine, I was told in no uncertain terms to NOT ever. Do that. Again. Seriously.

                                                                                                                                                                                                                                                                                  Perhaps our bassist will remember that he is solely 'sponsible for the rhythm section tonight and forego the usual flourishes.

                                                                                                                                                                                                                                                                                  I see a homemade version of cheeborger clubz for dinner pre-gig, altho we'll most likely stick to two slices of toast. More like a bacon-cheeborger-patty melt, if you will. NO ice cream tonight!

                                                                                                                                                                                                                                                                                  Mmmmmhealth food.

                                                                                                                                                                                                                                                                                  1. mushroom ravioli in tomato sauce

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: simplelife

                                                                                                                                                                                                                                                                                      Food porn.

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        Graphic close ups!

                                                                                                                                                                                                                                                                                      2. re: simplelife

                                                                                                                                                                                                                                                                                        i think i need a cigarette....

                                                                                                                                                                                                                                                                                      3. No cooking tonight. We're going out to Rocklands Farm, a local organic farm with gorgeous grounds for a party with Irish music, dancing, and a bonfire. Beef stew and soda bread have been promised. There will be beer, but Rocklands makes their own wine, which is awesome, so I'll probably stick to that after dinner.

                                                                                                                                                                                                                                                                                        I did "cook" today for a brunch: Emeril's cream biscuits and a fruit salad with strawberries, blueberries, mango, pineapple, and banana. For the biscuits I brought some fancy bread and butter pickles, Sarabeth's peach-strawberry jam, homemade brown sugar and mustard butter, sliced ham, and prepared pimento cheese. I brought a backup bottle of champers and some mix-ins (mango nectar, Italian orange soda, and Jamaican bitters) just in case. My friends made a delicious citrus punch with prosecco, raspberries, and rosemary. This was the lovely spread they prepared:

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          What a feast. It all sounds delicious. Have a great time tonight.

                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                            Thanks! If we overindulge I have a late brunch all lined up with corned beef sandwiches on the menu :)

                                                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                                                            The meal was OK (their Irish stew was a little too bland and thinly authentic for my tastes!), but the Irish soda bread was KILLER. I asked, and she used this recipe for Brown Butter Soda Bread from epicurious: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                            Seriously good. I think they omitted the rosemary, by the way.

                                                                                                                                                                                                                                                                                          3. The last big mess of turnip/mustard greens before the disc turns them under. ~ Fry up some oysters, and catfish.. make a pone of bread. Maybe a few FF....that'll be supper.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: Uncle Bob

                                                                                                                                                                                                                                                                                              Can I come? I really don't eat much.

                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                You betcha!!

                                                                                                                                                                                                                                                                                              2. re: Uncle Bob

                                                                                                                                                                                                                                                                                                Shall I bring dessert?

                                                                                                                                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                                                                                                                                  Yes! Had to eat without y'all ~ But I'll leave the porch light on ~ Just come on in when you get here.

                                                                                                                                                                                                                                                                                              3. Got up early and finished baking the bread. Carrot soup is done and cooling. I cooked, cooled and froze about 3 dozen waffles. I ended up passing on the french onion soup and will make the meatballs tomorrow.

                                                                                                                                                                                                                                                                                                SO WFD tonight? Damn you WFD friends, I ended up being near TJ's so I picked up a pork belly, baby potatoes and brussel sprouts. All the raves gave me a major craving!

                                                                                                                                                                                                                                                                                                I gave the pork belly a quick sear and then placed it on a rack over the taters and sprouts. It's rendering away in a hot oven and I can smelly the porky goodness. I plan on slicing it and then devouring some of it with the all fat roasted veggies.

                                                                                                                                                                                                                                                                                                So much for eating "light" while the men are away! Might (mind?) as well have a big old cocktail too!

                                                                                                                                                                                                                                                                                                14 Replies
                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  I'm really tempted to buy this pork belly but I fear I'll love it and my calorie intake for the day will soar into astronomical territory.

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    Do it!!! Photo attached.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                                      Nicely done. Looks delicious.

                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                        Oh.
                                                                                                                                                                                                                                                                                                        My.
                                                                                                                                                                                                                                                                                                        Goodness.

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          Linda- it was amazing!!! It is *really* rich so I only had 2 slices but managed to polish off all the brussel sprouts and about 1/2 of the potatoes.

                                                                                                                                                                                                                                                                                                          The rest of the potatoes will go into a mini frittata tomorrow.

                                                                                                                                                                                                                                                                                                          The rest of the pork belly? Not quite sure what to do with it yet. My lab is hoping it will become his. Fat chance!

                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                            Ummm, yeah. The lab does NOT get to fatten his belly on pork belly!

                                                                                                                                                                                                                                                                                                            I've already added it to my next TJ's list since I forgot last weekend. :-)

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                              I'm planning to go to TJ's today and I may copy foodiex2 just to feel included ;)

                                                                                                                                                                                                                                                                                                        2. re: foodieX2

                                                                                                                                                                                                                                                                                                          I can almost taste those potatoes and sprouts. Yum.

                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                            gorgeous!

                                                                                                                                                                                                                                                                                                        3. re: foodieX2

                                                                                                                                                                                                                                                                                                          Eh. Pork belly's a very important source of.... pork fat. One of The Major Food Groups, trust me. I'm a doctor. Well ok, I dressed up as a nurse once '-)

                                                                                                                                                                                                                                                                                                          You do know that it's already fully cooked, tho, right?

                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            Yea, fully cooked just have to reheat/recrisp right?

                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              Thanks lingua. i didn't know that. That makes it even more appealing since pork belly is quite an undertaking.

                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                right - that's the biggest draw - it's dead easy/quick. as i said above, it's not as fatty as i'd like, but it's pretty damned good and i'm already looking forward to my next.

                                                                                                                                                                                                                                                                                                            2. re: foodieX2

                                                                                                                                                                                                                                                                                                              droolworthy. yum.

                                                                                                                                                                                                                                                                                                            3. Having my sister and her husband for dinner tonight. Grilling up some steak for tacos and some veggies for a grilled veggie/corn salad. I made some spicy slaw (shredded cabbage, red onion, jalapeño, with miso mayo, siracha, and lemon juice). Have some tortillas, pepper jack, avocados, and lime wedges for fixings. Plenty of cocktails and wine. Kings game on the tv.

                                                                                                                                                                                                                                                                                                              Bought an angel food cake and made some blueberry, blood orange, and lemon compote to top the cake with.

                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                              1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                                "Having my sister and her husband for dinner tonight."

                                                                                                                                                                                                                                                                                                                Some fava beans and a nice chianti, perhaps?

                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                  HAH! That's exactly what I thought, steve. LOL

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Oh boy. Guess I should edit before I hit reply. LOL.

                                                                                                                                                                                                                                                                                                                    1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                                      Google "Mrs. Lovett" for a really good meat pie recipe.

                                                                                                                                                                                                                                                                                                                      1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                                        Nah. It's SO much more fun this way, Aussieshep! ;-)

                                                                                                                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                                                                                                                      LMAO! My favorite movie and my favorite line. Well done!

                                                                                                                                                                                                                                                                                                                      Reminds me of of this PSA:

                                                                                                                                                                                                                                                                                                                      Let's eat grandpa!
                                                                                                                                                                                                                                                                                                                      Let's eat, grandpa!

                                                                                                                                                                                                                                                                                                                      Correct punctuation can save a person's life.

                                                                                                                                                                                                                                                                                                                  2. Cheeseburgers are on the menu. Mr. Hobbs Takes a Vacation (more beach stuff) will be on the plasma. Beer and wine will be on the counter.

                                                                                                                                                                                                                                                                                                                    1. Pork chops are WFD, but no applesauce. Sorry, Peter Brady.

                                                                                                                                                                                                                                                                                                                      I picked some ugly but oh-so-sweet Sumo tangerines at Whole Foods last night, and one was halved and juiced for a marinade for the chops: 1/2 cup tangerine juice, 1 heaping tsp. of grated ginger, 1-1/2 tsp. of Dijon mustard, salt, and pepper was shaken all in a jar and poured over 2 thick boneless chops to marinate. They'll be grilled on the grill pan and the marinade will be reduced to drizzle over top.

                                                                                                                                                                                                                                                                                                                      A sweet potato was peeled, cut up and steamed, and will be mashed with butter, Aleppo pepper, and salt.

                                                                                                                                                                                                                                                                                                                      Brussels sprouts were stemmed and halved, tossed with olive oil, salt, pepper and Penzey's salt-free Mural of Flavor for roasting in the convection oven.

                                                                                                                                                                                                                                                                                                                      Wine. Something on the Big Butt TV. And the fervent hope that I actually get something done tomorrow other than tossing the bathroom rugs in the dryer. ;-)

                                                                                                                                                                                                                                                                                                                      15 Replies
                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                        Roasted brussels sprouts: right up there with roasted cauliflower as another life changer!

                                                                                                                                                                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                                                                                                                                                                          I love brussel sprouts now but when I first tried them it was roasted and I wasn't a fan. I used Ina's temp and time and they were too dry for me if that makes any sense.

                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                            Yes, it's easy to cross the line into shriveled sprouts. But when roasted well, they are delicious!

                                                                                                                                                                                                                                                                                                                            1. re: TorontoJo

                                                                                                                                                                                                                                                                                                                              Agree on the over-roasting. But I do love the leaves that fall off the outside of the sprouts and get all crispy.

                                                                                                                                                                                                                                                                                                                              And I did pick up a small head of cauli at the stupidmarket yesterday, so we'll see when I make a meal that roasting it (or some of it) if it's a yay or nay for me. :-)

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                I like to think of the crispy leaves as the pre-cursor to kale chips. :)

                                                                                                                                                                                                                                                                                                                                Looking forward to your roasted cauli experience!

                                                                                                                                                                                                                                                                                                                              2. re: TorontoJo

                                                                                                                                                                                                                                                                                                                                BAH!!!!!

                                                                                                                                                                                                                                                                                                                                Vile farty things at best - roasting them only intensifies the vile farty flavour.

                                                                                                                                                                                                                                                                                                                                IMO, of course ;-)

                                                                                                                                                                                                                                                                                                                                Whereas, roasted cauli is a thing of joy. Well, anything with cauli is pretty good for me.

                                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                                  LOL, poor Harters...you sound as if you may have been traumatized by brussels sprouts once upon a time. :)

                                                                                                                                                                                                                                                                                                                                  1. re: TorontoJo

                                                                                                                                                                                                                                                                                                                                    Maybe Mum used to forcefeed me when I was a toddler. But I really cannot abide the taste of them, whereas I thoroughly enjoy other cabbage type veg. .

                                                                                                                                                                                                                                                                                                                              3. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                Yes, they can get dried out very easily. I usually put a little water in the pan at the beginning of cooking so they steam a bit before starting to brown. They still get super crispy on the outside, but the insides get creamy and soft instead of shriveled.

                                                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                              Love Brussels sprouts pan-sautéd with chestnuts!

                                                                                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                                                                                Hmmm....interesting, Gio! I don't think I've ever had chestnuts. Will have to check Wegmans, WF, or Trader Joe's for a jar or can. Can you describe what they're like?

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  Linda, TJ's sells packaged peeled and cooked chestnuts from France. I don't know if they're seasonal (Thanksgiving - Christmas), though. The chestnuts are very good, IMO, if you like the texture etc. which I do having grown up eating them. They have a mealy slightly sweet flavor. The flavor is very much that of a homemade roasted chestnut. What's nice is that there are no "off" flavors which can happen if you're using fresh chestnuts that have to be peeled. They're about the size of smallish Brussels sprouts, light tan in color, so look attractive when served. Oh, and they're wrinkled.

                                                                                                                                                                                                                                                                                                                                  When my mother was going to use them my job was cutting the X through the shell. Oy, I hated that job. It's such a pleasure to have these precooked chestnuts to use. Her Holy Grail was to make the perfect marrons glacés. She never thought she did.

                                                                                                                                                                                                                                                                                                                                  https://www.facebook.com/notes/trader...

                                                                                                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                                                                                                    Harvested early autumn. I suspect they're seasonal, but I'll keep an eye out for them. Thanks, Gio!

                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                      Trader Joe's has great and inexpensive chestnuts, vacuum-sealed, in their produce case. Not sure if they carry them year round, though. Costco also carries a shelf-stable brand of pre-roasted chestnuts. So tasty. Sort of like an extra-starchy sweet potato.

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                        I've seen them at Whole Foods in a jar.

                                                                                                                                                                                                                                                                                                                              2. 4 little boneless loin chops have been languishing in a bath of Lea & Perrins chicken marinade, fresh rosemary and a couple of minced garlic cloves. They will be patted dry and seared in a cast iron skillet until pink. Red skinned mashed potatoes with butter, milk, cream cheese, butter, salt and pepper. Fava beans with just butter, salt and pepper since this is my first time trying them. No nice chianti .

                                                                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                  I love favas. A bean of beauty when it's in season.

                                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                                    Am i right in assuming they will be like a fresh lima bean?

                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                      Lots more interesting. Get the young ones, strip the pod and remove the thin skin from the bean. They're a delicacy that I usually buy this time of year in the open-air markets in Rome.

                                                                                                                                                                                                                                                                                                                                      Napoli in two weeks, favas will be on the menu.

                                                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                                                        I wish they were fresh. Frozen from TJ's. They are nice and small. Igave the bag a squeeze to make sure they weren't old and tough. I would be all over them fresh.

                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                          yes, for me, favas are so much tastier than limas. so delicate...

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                            The frozen tasted like a really fat, sweet lima. Not bad but not earth shattering. I will definitely have them on my radar to try fresh. I have yet to see them around here.

                                                                                                                                                                                                                                                                                                                                  2. I went to our local Big Lots store today. I love to see what food items I can "score". :)

                                                                                                                                                                                                                                                                                                                                    I found some Bob's Red Mill Vegetable Soup mix in a package like the flours. It looked interesting and very basic (peas, lentils, barley). I used chicken stock and loads of Badia complete seasoning, added some carrots, onion, celery, and diakon radish.

                                                                                                                                                                                                                                                                                                                                    I am calling it Badia soup. It is very tasty for my one dollar splurge! Lol. Served with cornbread and it's dinner.

                                                                                                                                                                                                                                                                                                                                    1. WFD was an epic chicken spinach leftover salad. Zuni chicken breast, mixed with preserved lemon, capers, Greek yogurt black and red pepper, and tossed with leftover roasted asparagus, cauliflower, mushrooms, a little ham leftover from the split pea soup, and a TON of spinach. I'm not normally a raw greens person, but this was delish!

                                                                                                                                                                                                                                                                                                                                      Tomorrow I have another whole chicken on the menu, which should be turned into other chicken dishes for next week.

                                                                                                                                                                                                                                                                                                                                      1. Quick and easy tonight- salmon pan fried in Kerrygold with preserved lemon slivers and a sprinkling of capers with lots of fresh dill from the garden. The last of the broccoli from the garden will be steamed (it's too hot for it, I pulled it all because it was going to flower,) and snow peas from the garden (which are still going strong but who knows for how long.)

                                                                                                                                                                                                                                                                                                                                        1. In the afternoon, I made Roasted Strawberry Buttermilk Sherbet because I had a ton of buttermilk left over and about to expire. I roasted up strawberries tossed in sugar with vanilla bean seeds and the empty pod for fifteen minutes. After it cooled, I threw it into a blender with sour cream, buttermilk,and kosher salt. And threw that into an ice cream machine.

                                                                                                                                                                                                                                                                                                                                          For a more detailed recipe, you can go here: http://yummyreads.com/2014/03/roasted...

                                                                                                                                                                                                                                                                                                                                          Tonight, we're going out with some friends for wings and other bar food to celebrate St. Patrick's day. There will undoubtedly be green beer.

                                                                                                                                                                                                                                                                                                                                          1. Kofta tonight using the recipe from "Jersulem". Ottolenghi says pita and cucumber tomato salad. Paired the kofta with a baguette and a traditional salad with buttermilk yogurt dressing instead.

                                                                                                                                                                                                                                                                                                                                            The middle eastern thing started last night when I didn't feel like cooking so I just did a quick egg dish, cilbir. Poach an egg or two, toss in cold yogurt, top with aleppo pepper or paprika and melted or browned butter. It's a nice change of pace from more common egg dishes.

                                                                                                                                                                                                                                                                                                                                            Had a thrift store find this week: a stack of Denby dinner and salad plates, about a dozen each, for a buck and a quarter per.

                                                                                                                                                                                                                                                                                                                                            1. well, i'm going to cheat a bit and post WFL (or more accurately, WWFL) since i had no dinner. bought a bunch of unsliced sashimi pieces, some uni, japanese potato salad, pickles and burdock root, yuzu tobiko, habanero tobiko, salmon roe, avo, lemons, etc., and my sister used her great knife skills to make this colorful plate for our lunch (and a friend of hers). i'm the only one to blame for the uni "plating". but that uni was so damned good - so fresh and creamy and wonderful - that i would have eaten it off the floor. well, maybe. yeah... probably. made little nibbly wraps with dried seaweed. i'm still pretty full.

                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                So pretty and colorful!

                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                  Oh Lord! That's my kind of lunch. The plate looks terrific!

                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                    Damn. Just damn.

                                                                                                                                                                                                                                                                                                                                                  2. I've really got a fancy for this new recipe - a version of sausage & lentils, so what's not to like?

                                                                                                                                                                                                                                                                                                                                                    A sliced red onion goes in the pan and softens a bit in olive oil, A pack of mini cooking chorizos (halved lengthways) follow. When they're nearly ready, a tin of lentils goes in, along with supermarket pre-cooked beetroot, cut in wedges, seasoning and a tablespoon of sherry vinegar. Lid on and it all warms through. A couple of handfuls of rocket are stirred in. And that's dinner at Casa Harters.

                                                                                                                                                                                                                                                                                                                                                    Cheese & pears for afters.

                                                                                                                                                                                                                                                                                                                                                    1. DH's daughters and one of their friends are here for Spring Break. One of them has a birthday on Friday, but since I'm leaving for a gig in Texas tomorrow I won't be here to make her birthday dinner - therefore, we're doing it tonight. She requested steak, so I need to go to the butcher to see what they have that looks nice in that vein (she loves fat, so possibly a ribeye). Sides will be Brussels sprouts (either roasted or shredded/sauteed), roasted red potatoes, mac and cheese (this was another bday request that will probably get eaten for lunches throughout the week) and apple crisp for dessert.

                                                                                                                                                                                                                                                                                                                                                      Unfortunately, this will probably be my last "what I'm cooking" contribution to WFD for a few weeks, since I'm not sure what the kitchen facilities will be like where I'm staying. I will, however, be sure to report on all the fabulous Tex-Mex and BBQ I plan to consume!!!!

                                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                        We'll miss you! Enjoy the trip.

                                                                                                                                                                                                                                                                                                                                                      2. WFD? Why it's Lamb Stew with Root Vegetables. Onions, carrots, parsnips, rutabaga are the roots of choice. We will have a small bowl tonight along with cheese sandwiches then after a day to mellow it will become tomorrow night's dinner with Colcannon along side.

                                                                                                                                                                                                                                                                                                                                                        1. spaghetti and meatballs

                                                                                                                                                                                                                                                                                                                                                          1. I don't do corned beef for St. Patrick's Day - I go for the lamb. Yes, I've had lamb quite often these past few weeks...lamb meatballs, lamb roast, and now, lamb shanks. I suspect there will be more lamb as Spring starts to spring.

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

                                                                                                                                                                                                                                                                                                                                                            I picked up 2 very large and beautiful lamb shanks at WF a few days ago. I'm mostly using this F&W recipe, but I'll add a cup of crushed tomatoes and some minced fresh rosemary to sort of make it an osso buco-style dish.

                                                                                                                                                                                                                                                                                                                                                            I'm also making polenta for the first time on which to serve the lamb. I know, I know! Geez Louise, Linda - seriously? Yup. Going for the easy Marcella Hazan no-stir version. (Or maybe that's the "infrequent stir" version.)

                                                                                                                                                                                                                                                                                                                                                            http://www.thekitchn.com/how-to-make-...

                                                                                                                                                                                                                                                                                                                                                            Not sure if I'll add anything, such as Parm-Reg or heavy cream, although I'm leaning towards the latter. I guess I'll taste and figure it out on the fly.

                                                                                                                                                                                                                                                                                                                                                            Roasted carrots and parsnips alongside, which can be done in the convection oven. Wine for the lamb, wine for the cook. Sláinte!

                                                                                                                                                                                                                                                                                                                                                            22 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                              I really like your idea of Lamb for St. Patrick's Day, Linda. My guess is that would actually be more common in Ireland than corned beef. I hope you will let us know how everything turns out.

                                                                                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                I don't think corned beef exists to the Irish.

                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                  Exactly. It's an Irish-American thing, mostly because being able to regularly eat beef wasn't happening in early Ireland. The farmer tenants were raising the beef for their landlords, not themselves. In addition, salt was too expensive to be purchased. Immigrants got their taste of beef when they arrived in America.

                                                                                                                                                                                                                                                                                                                                                                  Some restaurants do serve it now, but it's more for tourists, not native Irish. They drink on St. Patrick's Day. :D

                                                                                                                                                                                                                                                                                                                                                                  http://www.europeancuisines.com/Why-W...

                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                    Interesting link, Linda. And in the second paragraph of the article it states that the Irish do indeed sometimes eat corned beef. While obviously not the national dish of Ireland, I would say it does exist to the Irish.

                                                                                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                      And as I noted in my second paragraph, Irish restaurants do serve it on occasion, but mostly for tourists, not for themselves.

                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                        Linda, I apologize for complimenting you on your choice of lamb over corned beef. That seems to have been the spark that caused you to become argumentative.

                                                                                                                                                                                                                                                                                                                                                                        Your meal sounds great and I hope you enjoy it.

                                                                                                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                          Fowler, I made a statement corroborating what fieldhawk said and linked some information. Simple as that.

                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                            Linda, now you are contradicting yourself. Fieldhockey said that corned beef did not exist to the Irish and the link you provided said it was indeed served in Ireland. So what you posted actually contradicted and did not corroborate what Fieldhockey said.

                                                                                                                                                                                                                                                                                                                                                                            Perhaps you are seeking to argue with both of us at the same time. :-)

                                                                                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                              Let it go.

                                                                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                      I wonder why salt was expensive in old Ireland. It seems like something that would be readily available anywhere with an ocean coastline. Puzzling.

                                                                                                                                                                                                                                                                                                                                                                      1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                                                                                                        I agree, Chris. I imagine that vast quantities of sea water would be needed for appropriate amounts of seasoning salt. And perhaps because seasonings in general were considered for the rich?

                                                                                                                                                                                                                                                                                                                                                                        And it seems it was heavily taxed. Larger quantities would have been needed to preserve food, so taxation made it prohibitively expensive.

                                                                                                                                                                                                                                                                                                                                                                        http://en.wikipedia.org/wiki/History_...

                                                                                                                                                                                                                                                                                                                                                                        But this is probably OT for Home Cooking. I think I recall a couple of threads on GenTopics about salt, but I'm not sure if it had anything about the expense of it.