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What's for Dinner #284 - the "Everyone is Irish on St. Patrick's Day" Edition [through March 19, 2014]

LindaWhit Mar 16, 2014 12:03 PM

Just please don't drink green beer? That's just wrong. :-)

As I noted in the previous thread, I'm having lamb shanks, creamy polenta (I hope!) and roasted carrots and parsnips.

http://chowhound.chow.com/topics/9687...

Are you going traditional or avant garde? Or are you "going your own way" for your St. Patrick's Day dinner? (A little nod to Bing Crosby's Father O'Malley in "Going My Way.")

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  1. linguafood RE: LindaWhit Mar 16, 2014 12:08 PM

    LW to the rescue! I was just waiting for *someone* to start a new thread :-)

    Last night's cheeborger-bacon-patty melts didn't quite hit the spot, but were ridiculously filling. A good basis for many a lager had, and post-gig partying at home...

    I woke up with cornish game hens on my brain, and am hoping that Wegmans will have a couple. I just can't get the idea of crispy chicken skin outta my strange, strange head.

    Side might be shaved fennel, grapefruit & blue cheese salad with walnut vinaigrette, as I haven't made it in a while. Not my man's fave by far, but ya can't have blue cheese dressing every day. Seriously.

    Also, TJ's canned corn. Haven't had that in a while and for me, it's the perfect companion for crispy chicken.

    As for dessert, perhaps a few spoons of B&J's core flavor ice creams I bought in an apparent state of craziness '-)

    3 Replies
    1. re: linguafood
      LindaWhit RE: linguafood Mar 16, 2014 01:40 PM

      lingua, the idea of crispy chicken is NEVER crazy. Nor is ice cream.

      You're quite sane, I assure you. ;-)

      1. re: linguafood
        TorontoJo RE: linguafood Mar 16, 2014 04:07 PM

        As a total aside, every time I see someone write "TJ" I think they're referring to me, as folks on the Toronto board often used that nickname for me. I'm still training myself to think "Trader Joe's" here on WFD! :0)

        1. re: TorontoJo
          n
          nothingswrong RE: TorontoJo Mar 17, 2014 12:27 AM

          That's why you're "ToJo!"

      2. roxlet RE: LindaWhit Mar 16, 2014 12:11 PM

        I'm not a huge corned beef and cabbage fan, so I'm thinking lamb might be more the thing tomorrow.

        1. Gio RE: LindaWhit Mar 16, 2014 12:20 PM

          I get 2 celebrations this week! St. Patrick's Day then on the 19th it's the Feast of St Joseph. I have to celebrate that because it was my father's namesake day. Yum. Zeppole!!

          22 Replies
          1. re: Gio
            suzigirl RE: Gio Mar 16, 2014 01:30 PM

            Don't forget to celebrate the first day of Spring also. Then you get three celebrations. I am celebrating three occasions this week also. St. Patrick's day, first day of Spring and the best one, my birthday.

            1. re: suzigirl
              Fowler RE: suzigirl Mar 16, 2014 01:33 PM

              That sounds like 3 great reasons to drink! :-) Happy Birthday in advance, suzigirl.

              1. re: Fowler
                suzigirl RE: Fowler Mar 16, 2014 01:47 PM

                Like I need a reason to drink three times in one week. ;-0

                1. re: suzigirl
                  n
                  nothingswrong RE: suzigirl Mar 17, 2014 12:28 AM

                  Which day is your bday suzi??

                  Happy almost birthday!!!

                  1. re: nothingswrong
                    suzigirl RE: nothingswrong Mar 17, 2014 12:39 PM

                    The 20th. First day of Spring. A Spring chicken for a day.:-)

              2. re: suzigirl
                Gio RE: suzigirl Mar 16, 2014 03:35 PM

                Hey Suzigirl. Happy Happy Birthday!

                1. re: Gio
                  suzigirl RE: Gio Mar 16, 2014 03:38 PM

                  Thanks, Gio.

                2. re: suzigirl
                  TorontoJo RE: suzigirl Mar 16, 2014 03:41 PM

                  Happy Birthday!

                  1. re: suzigirl
                    fldhkybnva RE: suzigirl Mar 16, 2014 03:50 PM

                    Happy Happy Birthday!

                    1. re: suzigirl
                      foodieX2 RE: suzigirl Mar 16, 2014 04:22 PM

                      Happy Happy Suzi!

                      1. re: suzigirl
                        mariacarmen RE: suzigirl Mar 17, 2014 10:57 AM

                        happy birthday week! hope you do as I do, and make it a birthday month...

                        1. re: mariacarmen
                          suzigirl RE: mariacarmen Mar 17, 2014 12:41 PM

                          Thanks everyone for the birthday wishes.

                          1. re: suzigirl
                            linguafood RE: suzigirl Mar 17, 2014 12:47 PM

                            It's bad luck in Germany to congratulate before the actual date, so I'll hold off a few more days '-)

                            1. re: linguafood
                              LindaWhit RE: linguafood Mar 17, 2014 12:50 PM

                              And while I'm not German, I'll hold off as well, as I don't want to age suzigirl any more quickly than is already happening. :-)

                              1. re: LindaWhit
                                linguafood RE: LindaWhit Mar 17, 2014 12:51 PM

                                Good point!

                                1. re: LindaWhit
                                  suzigirl RE: LindaWhit Mar 17, 2014 01:22 PM

                                  Thank you for that. I swear I just had a birthday a month or so ago. Sheesh.

                                2. re: linguafood
                                  suzigirl RE: linguafood Mar 17, 2014 01:21 PM

                                  I appreciate that. I have enough bad luck.

                                  1. re: suzigirl
                                    fldhkybnva RE: suzigirl Mar 17, 2014 01:24 PM

                                    Fingers crossed that the Gods of the GI tract have arranged for a happy day as well.

                                    1. re: fldhkybnva
                                      suzigirl RE: fldhkybnva Mar 17, 2014 01:40 PM

                                      Yes, that would be nice to not have my belly act up on a special occasion. Keep them crossed tight.

                          2. re: Gio
                            roxlet RE: Gio Mar 16, 2014 02:21 PM

                            Here's a question for you, Gio. My father was Joseph too, so we always celebrated St. Joseph's Day. In our family, it was a tradition to pull my father's earlobe while wishing him a Happy St. Joseph's Day. Was that part of your tradition, or was it somethings unique to my family?

                            1. re: roxlet
                              Gio RE: roxlet Mar 16, 2014 03:21 PM

                              Roxlet... no, we don't pull earlobes which is cute I have to say, and in fact I don't think growing up we celebrated San Guiseppe. It's just something I foisted on my own family for yet another reason to eat Italian food or celebrate something. As if I needed an excuse.

                              But in the same vein, my family growing up had a propensity for pinching chubby cheeks, saying, "Quanto sei bella". You were not supposed to flinch or see the dollar bill, in the hand of the pincher, which you would get after the pinch. My Uncle Angelo was famous for his pinches and his dollar bills. It was never taken as anything but a silly expression of affection as bizarre as that sounds. We all loved him dearly.

                              1. re: Gio
                                coll RE: Gio Mar 16, 2014 03:44 PM

                                Not bizarre at all, that is sort of cute.

                          3. Gio RE: LindaWhit Mar 16, 2014 12:23 PM

                            I'm sticking with my game plan of lamb stew. and colcannon, but I like to call that dish Rumbledethumps. That's the Scottish name for colcannon. Or maybe I just like saying rumbledethumps.

                            8 Replies
                            1. re: Gio
                              foodieX2 RE: Gio Mar 16, 2014 12:44 PM

                              Rumbledethumps? How has this scottish lass never hears it called that. What a fun word! Is the recipe essentially the same?

                              1. re: foodieX2
                                Gio RE: foodieX2 Mar 16, 2014 01:10 PM

                                From what I've read, yes, exactly the same. I laugh whenever i say it.

                                From Wiki:
                                "Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself."
                                http://en.wikipedia.org/wiki/Rumblede...

                                http://www.bbc.co.uk/food/recipes/rum...

                                1. re: Gio
                                  Will Owen RE: Gio Mar 16, 2014 03:52 PM

                                  Whatever it's called, that's what we'll have for dinner. I'll need to make the strictly vegetarian (NOT vegan, praise be!) version. I'll have cabbage and a deli CB sandwich for lunch, and make colcannon with the rest for dinner.

                                  My dad's fable-spinning notwithstanding, there was no Irish in the family unless some in-law brought a bit in unrecorded. His folks were mostly Welsh with a good lick of Cherokee back there; my mom's grandma was a Campbell, and HER husband was an Englishman. And no matter how sentimental Dad got about Irishness we never had CB&C or any other Irish-like dish on 3/17. I like to do it because my definition of a Real Holiday is that it has both a special activity – parades will do – and an Official Food. St. Patrick's Day thus qualifies.

                                  1. re: Will Owen
                                    Gio RE: Will Owen Mar 16, 2014 04:47 PM

                                    Well, Will, I'm thoroughly Italian as I've said a million times in the past, but any excuse to have a party I say!

                                2. re: foodieX2
                                  h
                                  Harters RE: foodieX2 Mar 16, 2014 03:19 PM

                                  Yes, pretty much the same as colcannon. Although I've only eaten it once in a not very good place on Loch Lomond - http://chowhound.chow.com/topics/7969...

                                  1. re: Harters
                                    Gio RE: Harters Mar 16, 2014 03:36 PM

                                    The key question is... did you like it?

                                3. re: Gio
                                  TorontoJo RE: Gio Mar 16, 2014 02:23 PM

                                  A most excellent word!

                                  1. re: TorontoJo
                                    steve h. RE: TorontoJo Mar 16, 2014 02:37 PM

                                    +1

                                4. foodieX2 RE: LindaWhit Mar 16, 2014 12:40 PM

                                  My men are away so I bought a couple corn beefs (really cheap!) and tucked in the freezer until they get back. I grew up eating New England Boiled DInner's which are essentially corn beef and cabbage so we don't need to use St Patricks days as an excuse but they are so cheap this time of year I stock up.

                                  Instead I am heading to a friends for dinner. I have no idea what she is making as she loves to surprise. I have yet to be disappointed and its been close to 18 years.

                                  1. k
                                    kseiverd RE: LindaWhit Mar 16, 2014 01:03 PM

                                    Pretty traditional CB&C for me. I KNOW St. Pat's day isn't until tomorrow, but cooked mine today. WIll be nice for lunch tomorrow but will have decent amount of left-overs even after that??

                                    Suggestions for left-overs other than CB hash??

                                    7 Replies
                                    1. re: kseiverd
                                      LindaWhit RE: kseiverd Mar 16, 2014 01:44 PM

                                      kseiverd, I'm wondering if the corned beef could be used in a panino, as that was my first idea. A schmear of mustard on rye or sourdough bread, with layers of thin-sliced corned beef, Swiss cheese, and perhaps pickled cabbage, all pressed on a grill pan.

                                      1. re: kseiverd
                                        fldhkybnva RE: kseiverd Mar 16, 2014 01:49 PM

                                        Reuben dip, not my idea, but one suggested to me on another thread.

                                        1. re: fldhkybnva
                                          foodieX2 RE: fldhkybnva Mar 16, 2014 05:31 PM

                                          I am a sucker for reuben dip. If left alone with it I would eat it with my fingers if the little pumpernickel breads ran out…

                                        2. re: kseiverd
                                          o
                                          onrushpam RE: kseiverd Mar 16, 2014 03:57 PM

                                          I did ours today, too. It has been a rainy, yucky day, so I played in the kitchen..braised CB, finished in the oven with a mustard/brown sugar glaze, cabbage/carrots/turnips cooked in the braising liquid, champ made with some baby Vidalia onions, onion/carraway/rye rolls.
                                          I'm STUFFED! Is it a bad thing to go to bed at 7 PM?

                                          1. re: onrushpam
                                            Gio RE: onrushpam Mar 16, 2014 04:48 PM

                                            NO!

                                            1. re: Gio
                                              k
                                              kseiverd RE: Gio Mar 16, 2014 04:55 PM

                                              NO, again!

                                          2. re: kseiverd
                                            p
                                            P_penelope RE: kseiverd Mar 16, 2014 08:53 PM

                                            We made our corned beef early and some of the leftovers got turned into tacos (cb, sautéed onions and cabbage, shredded cheddar cheese, on corn tortillas). Yes, I live in SoCal, why do you ask? lol

                                          3. steve h. RE: LindaWhit Mar 16, 2014 01:18 PM

                                            Monday's dinner will be a Nathan's corned beef. Tiny, whole white potatoes from a can will be on the side. Young sweet peas, from a can too, will also make an appearance.

                                            I like this stuff, make it two-three times a year. Leftover corned beef gets steamed and repurposed on a plate or on rye.

                                            Today's brunch was prosecco, fresh-squeezed orange juice and an omelet made with farm eggs, sautéed mushrooms and gruyere cheese. A scrape of more gruyere over the top and some fresh chives sealed the deal.

                                            Supper will be buttermilk fried chicken. Cole slaw will be the only side. Beer and wine will be on the counter.

                                            Edited to add: Wednesday is St. Joseph's Day/Fathers' Day. As an honorary Roman, zeppole is in my future.

                                            Yet another update: my expat buddy who lives in Hong Kong just sent me photos and thoughts of his dim sum lunch today/yesterday at Lin Heung Tea House. The place is a classic and dates back to 1928. Jealous.

                                            21 Replies
                                            1. re: steve h.
                                              LindaWhit RE: steve h. Mar 16, 2014 01:46 PM

                                              Oh, that omelette sounds heavenly for a brunch as does the fried chicken for dinner. Deb is a lucky woman. :-)

                                              1. re: LindaWhit
                                                steve h. RE: LindaWhit Mar 16, 2014 01:47 PM

                                                Yes, yes she is. ;-)

                                              2. re: steve h.
                                                suzigirl RE: steve h. Mar 16, 2014 01:56 PM

                                                I could eat fried chicken once a week but it is such an undertaking that I only do it about twice a year. Enjoy it. Such a treat fresh and cold.

                                                1. re: suzigirl
                                                  steve h. RE: suzigirl Mar 16, 2014 02:23 PM

                                                  Deb says weekends are for cooking. I'm ok with that. :-)

                                                2. re: steve h.
                                                  Gio RE: steve h. Mar 16, 2014 03:28 PM

                                                  Zeppole is a must on La Festa de San Giuseppe. In our town growing up we would also have St. Joseph's bread blessed by the priest on the day after Mass.

                                                  1. re: Gio
                                                    steve h. RE: Gio Mar 16, 2014 03:40 PM

                                                    That's so cool.

                                                    Il Fornaio, just off the Campo de' Fiori, has been my zeppole source. From there, Deb and I would take the little 116 to the Villa Borghese for a picnic in the sunken meadow. This year, zeppole will come from Tarry Market and eaten at home. It's all good. Napoli in two weeks. Time for some new adventures.

                                                    1. re: steve h.
                                                      Gio RE: steve h. Mar 16, 2014 03:49 PM

                                                      <"Napoli in two weeks.">
                                                      I swoon.

                                                      1. re: Gio
                                                        steve h. RE: Gio Mar 16, 2014 04:13 PM

                                                        Deb is nervous. It's a big deal for her leaving the familiar confines of the Via Giulia for the rough and tumble that is Naples.

                                                        My credibility is on the line. Our flat has a kitchen. I'll keep you guys posted re: daily shopping and home cooking.

                                                        1. re: steve h.
                                                          roxlet RE: steve h. Mar 16, 2014 05:37 PM

                                                          Can't wait to hear!

                                                          1. re: roxlet
                                                            steve h. RE: roxlet Mar 16, 2014 06:12 PM

                                                            Thanks. I'll either be a hero or a goat.

                                                            I won't spare the excruciating details.

                                                            1. re: steve h.
                                                              ChristinaMason RE: steve h. Mar 16, 2014 06:38 PM

                                                              I loved Napoli. It's a fun place to wander narrow streets and buy produce and whatever suits your fancy. Pizzas are awesome, too, naturally.

                                                              1. re: ChristinaMason
                                                                steve h. RE: ChristinaMason Mar 16, 2014 07:02 PM

                                                                Indeed. Naples appeals to me at many levels.

                                                                Deb is a fan of Da Michele, some of the best pizza in town. She enjoys the National Museum because it's so cool and different when compared to other "buttoned down" national museums. She also concedes that Sammartino's "Veiled Christ" at the Cappella Sansevero is perhaps the finest 18th-century sculpture we have ever seen (I used a gps first time).

                                                                Having said that, the hustle/bustle, the narrow, winding and disorienting Greek streets combined with local politics is unsettling to her. I'm taking a chance by removing her from her comfort zone. Living on the economy will be an adult dose.

                                                                At the end of the day, it will all work out. Besides, my apartment is stunning. At least I think so.

                                                                1. re: steve h.
                                                                  roxlet RE: steve h. Mar 17, 2014 05:28 AM

                                                                  And you can take a day trip to Capri! And visit my maternal family's hometown of Sorrento, where I've yet to go, but have heard is lovely with its enchanting view over the Bay of Naples!

                                                                  1. re: roxlet
                                                                    coll RE: roxlet Mar 17, 2014 05:39 AM

                                                                    We staying in Sorrento for three days but the ferry wasn't running due to rainy weather. It was beautiful despite the gloom, tons of orange and lemon trees everywhere! A couple of photos of the view, way below....

                                                                    1. re: roxlet
                                                                      steve h. RE: roxlet Mar 17, 2014 10:51 AM

                                                                      So much to see and do. Naples is a perfect "pivot foot" for exciting day trips. We'll only be there for two weeks this visit. I may push it out to a month next year if Deb is still speaking to me.

                                                                      1. re: steve h.
                                                                        h
                                                                        Harters RE: steve h. Mar 17, 2014 11:18 AM

                                                                        I've not been to Naples since I was 15. It was a two week school trip to Italy where we went "everywhere".

                                                                        1. re: Harters
                                                                          steve h. RE: Harters Mar 17, 2014 12:29 PM

                                                                          It's interesting that you should say that. I've been around the block a few times but I like to think I employ the eyes of a fifteen-year-old when I'm on the road.

                                                                        2. re: steve h.
                                                                          alliegator RE: steve h. Mar 18, 2014 09:36 AM

                                                                          Paint me jealous! Naples is at the top of my bucket list right about now.

                                                        2. re: Gio
                                                          coll RE: Gio Mar 16, 2014 03:47 PM

                                                          And here, St Joseph's pastries are a must. They are zeppole but with cream filling, is that what yours are? Because to me, zeppole are year round at every pizzeria, but just dough. Funny how every town seemed to have their traditions.

                                                          1. re: coll
                                                            Gio RE: coll Mar 16, 2014 05:01 PM

                                                            Where I am Zeppole come in the form of flaky donut like pastries sliced in half through the equator with a Pastry Cream in the middle. They are not particularly my favorite Italian pastries but they're traditional. You know how that works. LOL

                                                             
                                                            1. re: Gio
                                                              coll RE: Gio Mar 17, 2014 02:11 AM

                                                              Yeah I'd rather have a cannoli or baba au rhum. But they're on sale at our little grocery (imported from NYC) so guess I'll get a few. My husband's cousin got married on March 19 many years ago and they had St Joseph pastries instead of wedding cake!

                                                      2. Fowler RE: LindaWhit Mar 16, 2014 01:19 PM

                                                        We are leaving early this evening for a ski trip in Aspen, Colorado so WFD is going to be something easy that will not require much clean up. Triple decker sandwiches with smoked turkey, provolone cheese, black forest ham, roasted red peppers and slices of bacon all between slices of buttery toast. Espresso gelato for dessert.

                                                        1 Reply
                                                        1. re: Fowler
                                                          fldhkybnva RE: Fowler Mar 16, 2014 01:51 PM

                                                          Wow, nice dinner! Enjoy the trip! I've only been skiing once and it was quite memorable to say the least.

                                                        2. TorontoJo RE: LindaWhit Mar 16, 2014 02:29 PM

                                                          Today was a lazy reading-on-the-couch day and dinner will follow suit. I slow roasted a 2-lb sirloin tip roast at 225 for a couple of hours (salted and peppered and air drying in the fridge for a couple of days). It's resting now and I'm going to have it with the leftover roasted cauliflower, while DH is going to have it with the leftover spaghetti carbonara. No embellishments. Lazy.

                                                          Drink will be bubbly (as always). Dessert will be one of the treats from my friends: either the candy bar or homemade moon pie.

                                                          I like lazy Sundays. :)

                                                          1 Reply
                                                          1. re: TorontoJo
                                                            suzigirl RE: TorontoJo Mar 16, 2014 03:20 PM

                                                            I say dessert is a candy bar washed down with a moon pie. That'll do.

                                                          2. a
                                                            Aussieshepsx2 RE: LindaWhit Mar 16, 2014 03:04 PM

                                                            Last night's dinner crowd left a mess in the kitchen. So I started the morning with a walk for the dogs while DH played tennis. I let the mixer knead some pizza dough while loading the dishwasher so dinner will probably be pizza. It's about 90 outside so I think we will use the grill as opposed to the oven.

                                                            DH is not a corned beef or cabbage fan so tomorrow night is yet to be determined.

                                                            5 Replies
                                                            1. re: Aussieshepsx2
                                                              Gio RE: Aussieshepsx2 Mar 16, 2014 03:31 PM

                                                              Lazy Sunday. I hate tackling morning after clean up. Thank goodness DH pitches in.

                                                              1. re: Gio
                                                                a
                                                                Aussieshepsx2 RE: Gio Mar 16, 2014 05:42 PM

                                                                I actually don't mind the post party clean up. DH and I usually tackle the first pass together after everyone leaves. It's our quiet time to reflect on our evening, our friends and just wind down. Sip on the last of the wine and set the dishwasher to run while we slumber!

                                                                1. re: Aussieshepsx2
                                                                  ChristinaMason RE: Aussieshepsx2 Mar 16, 2014 06:40 PM

                                                                  I should hire you for my parties ;)

                                                              2. re: Aussieshepsx2
                                                                MidwesternerTT RE: Aussieshepsx2 Mar 16, 2014 06:19 PM

                                                                An Irish restaurant here features shrimp as a corned beef alternative.

                                                                1. re: MidwesternerTT
                                                                  coll RE: MidwesternerTT Mar 17, 2014 02:16 AM

                                                                  Corned shrimp? Or just plain? I don't love corned beef so I usually do Shepherds Pie; that or lamb stew is a nice alternative.

                                                                  This year I couldn't get the ground lamb for the pie, so I bought a few blade steaks and ground the meat myself. It was nice because I was able to keep it coarse. Then I used the bones to make lamb stock, instead of my usual beef broth. I'll never do it any other way again! My husband asked for seconds AND thirds.

                                                              3. helen_m RE: LindaWhit Mar 16, 2014 03:10 PM

                                                                I can't get my head around St Patrick's Day being so huge here, the whole weekend I've been marvelling at people sporting bright green outfits!

                                                                Tonight I'm taking a leaf out of Steve's book and making sausages with peppers. I'll be serving polenta alongside since my OH's gone gluten free for a bit to see of it helps him. Green salad with balsamic vinaigrette and parmesan before and I'm planning a special dessert - campari roasted strawberries with honey tangerine sorbetto. I have some basil that needs using up so maybe I'll work it in to strawberries somehow. I hope it tastes as good as I imagine it in my head!

                                                                2 Replies
                                                                1. re: helen_m
                                                                  fldhkybnva RE: helen_m Mar 16, 2014 03:25 PM

                                                                  I don't know where you live but a friend lives in Chicago and I had to inform him that St. Paddy's day is actually tomorrow. There was so much revelry yesterday that he thought it was the 17th.

                                                                  1. re: helen_m
                                                                    MamasCooking RE: helen_m Mar 16, 2014 05:25 PM

                                                                    Americans use any excuse to party. Now party on:)!

                                                                  2. linguafood RE: LindaWhit Mar 16, 2014 03:14 PM

                                                                    Sadly, no cornish hens to be had at Wegmans other than frozen, and given my extremely late start of the day, they weren't gonna be thawed by dinner time.

                                                                    So it's a rather lazy dinner @casa lingua: bought one of their roti chicks (lemon pepper). They usually destroy both of us (something about the chicken fat perhaps), which is why we don't get them often.... but I just don't care today.

                                                                    8 Replies
                                                                    1. re: linguafood
                                                                      suzigirl RE: linguafood Mar 16, 2014 03:31 PM

                                                                      In my area they are only sold frozen and mostly in two packs. I used to be able to eat a whole one that I glazed in reduced orange and lemon juice, ginger, garlic and honey. They are so good. I need get to the store and get a couple soon. I have it on the brain now. That glaze won't fly around here though. I have lost my taste for sweets.

                                                                      1. re: suzigirl
                                                                        linguafood RE: suzigirl Mar 16, 2014 03:34 PM

                                                                        A pack of two! Perfect!! I always think of them as "your personal chicken", since they're the ideal size for one :-)

                                                                        Only made them once before, just with s&p and a quarter lemon shoved inside, and they came out really nice and juicy and flavorful.

                                                                        Maybe I should just get frozen ones to have around for 'emergency' purposes....

                                                                        1. re: linguafood
                                                                          suzigirl RE: linguafood Mar 16, 2014 03:41 PM

                                                                          My sister in law turned me on to them because she said they were "almost" idiot proof. I like that. I think I may follow your lead and get a couple for the freezer as well.

                                                                          1. re: linguafood
                                                                            MidwesternerTT RE: linguafood Mar 16, 2014 06:21 PM

                                                                            Game hens coldwater thaw nicely - leave wrapped, put in your soup kettle and turn on the water. About one hour and they're ready to remove from package and be prepped for baking or grilling.

                                                                            1. re: MidwesternerTT
                                                                              linguafood RE: MidwesternerTT Mar 16, 2014 10:07 PM

                                                                              Thanks for the tip! That's good to know for future ref :-)

                                                                          2. re: suzigirl
                                                                            j
                                                                            Jeanne RE: suzigirl Mar 19, 2014 07:55 PM

                                                                            I love cornish hens - used to make them for special occasions when I was younger. All this conversation is bring up a craving for them - they are so good and so easy! They'll be on my shopping list very soon!

                                                                          3. re: linguafood
                                                                            prima RE: linguafood Mar 16, 2014 06:08 PM

                                                                            It's the salt level of most rotisserie chickens that gives me trouble.I guess the brine needs to be strong to keep them as juicy as possible while they sit under the heat lamps until purchase. I'm ok with most take-out Portuguese churrasco chicken, but most of the chain grocery store/ chain rotisserie chickens I've tried in my neck of the woods leave me feeling sluggish and sleepy right after supper, then I wake up in the middle of the night to guzzle water. Seems to me that the Costco and Swiss Chalet chickens (in Canada) are even saltier than the average grocery store bird.

                                                                            Tonight I was back in the kitchen after 9 days away. Italian turkey sausage, broccoli, mushroom, garlic orzo with white wine and basil.

                                                                            1. re: prima
                                                                              linguafood RE: prima Mar 16, 2014 10:09 PM

                                                                              This was juicier than I remembered it to be (I actually drank the juice straight out of the clam shell.... gross but quite delicious), and it did not have any bad after effects! Woot. I did make a point of avoiding the fattier parts.

                                                                              The flavor was good, too. Maybe it'll go back into rotation for lazy dinners in the future.

                                                                          4. Wtg2Retire RE: LindaWhit Mar 16, 2014 04:17 PM

                                                                            We had corned beef cooked in the crockpot with whole small yellow Dutch potatoes, large chunks of rutabaga, large chunks of carrots, wedges of cabbage, and Irish Soda Bread. It was so good.

                                                                            1. MamasCooking RE: LindaWhit Mar 16, 2014 05:18 PM

                                                                              I just put my corned beef into the slow cooker to start brewing. I have onions, celery and carrots in there for flavor but I will finish up with carrots, cabbage, red potatoes, parsnip or turnip and rutabaga (if I can find those at the grocery store) tomorrow. I am making cornbread and a crispy green salad to go with it tomorrow. In all my years of making corn beef and cabbage I can honestly say there is never any left over for sandwiches. It is just one of those dishes like deviled eggs or chicken and dumplings that people seem to love to devour! Tonight's dinner is glazed chicken thighs with fresh orange juice.orange zest,sambal oelek and a drop of bbq sauce.Roasted asparagus served with a really tart Dijon sauce, fruit salad and dinner rolls with butter.

                                                                              1. suzigirl RE: LindaWhit Mar 16, 2014 05:19 PM

                                                                                TJ's( no Jo, I'm not looking at you) Island Soyaki chicken wings in the oven. The soyaki was a bit sweet so I squeezed in a lime that I confiscated from James' stash for cuba libres. Much better. I am finely chopping some broccoli leaves and adding it to the rest of the bag of cruciferous crunch blend and stir frying it with garlic and hitting it with a bit of sesame oil and toasted black and white sesame seed. Jasmine rice will be along side. I have an adorable mini watermelon that may get sliced up for dessert if we are so inclined.

                                                                                6 Replies
                                                                                1. re: suzigirl
                                                                                  TorontoJo RE: suzigirl Mar 16, 2014 05:43 PM

                                                                                  You know, if you muddle that watermelon with rum, soda and some mint, you could have a liquid dessert...

                                                                                  1. re: TorontoJo
                                                                                    suzigirl RE: TorontoJo Mar 16, 2014 05:54 PM

                                                                                    I think I love you, TJ(this time I am looking at you). Although rum sets me off, I have Perrier, watermelon, vodka and lime(no mint). I wouldn't have thought about muddling the melon. Oh oh. I may be late to work tomorrow. Will I still love you then?

                                                                                    1. re: suzigirl
                                                                                      TorontoJo RE: suzigirl Mar 16, 2014 05:57 PM

                                                                                      Oh I think so (at least I hope so!). :0)

                                                                                      One of my favorite summer drinks is watermelon and champagne slushies: frozen chunks of watermelon, bubbly (vodka is good, too!), simple syrup and a squeeze of lime all whizzed up in the blender. Muddling will do when slushies aren't in order!

                                                                                      1. re: TorontoJo
                                                                                        ChristinaMason RE: TorontoJo Mar 16, 2014 07:04 PM

                                                                                        ooh la la

                                                                                      2. re: suzigirl
                                                                                        coll RE: suzigirl Mar 17, 2014 02:20 AM

                                                                                        There is a drink my friend used to make like that. In a martini glass, there was muddled watermelon, vodka, Grand Marnier and something else. Forget the name of it but it was popular at the time.

                                                                                        1. re: coll
                                                                                          linguafood RE: coll Mar 17, 2014 11:38 AM

                                                                                          Not Watermelon Man, is it? Though I think that one has rum in it.....

                                                                                  2. r
                                                                                    rjbh20 RE: LindaWhit Mar 16, 2014 05:28 PM

                                                                                    Sunday night throw together after an exhausting squash tournament weekend. Roasted chicken breast involtini alla Marsala stuffed with fontina & wrapped with pancetta.

                                                                                     
                                                                                     
                                                                                    11 Replies
                                                                                    1. re: rjbh20
                                                                                      TorontoJo RE: rjbh20 Mar 16, 2014 05:38 PM

                                                                                      You do realize that your "throw together while exhausted" dinner is nicer than most of us eat even when we're trying? :o)

                                                                                      1. re: TorontoJo
                                                                                        r
                                                                                        rjbh20 RE: TorontoJo Mar 16, 2014 05:44 PM

                                                                                        It's really simple and came out very well (ok -- a touch overdone) for just winging it.

                                                                                      2. re: rjbh20
                                                                                        roxlet RE: rjbh20 Mar 16, 2014 05:39 PM

                                                                                        I loved this -- the crunch of the pancetta and the ooze of the chicken were great. Perfect with the mushrooms and marsala.

                                                                                        1. re: roxlet
                                                                                          suzigirl RE: roxlet Mar 16, 2014 05:46 PM

                                                                                          Although I am not a fan of oozing chicken, the oozing cheese is alright with me. ;-) Though, as far as your husband goes, he could probably make oozing chicken look and taste pretty terrific.

                                                                                          1. re: suzigirl
                                                                                            roxlet RE: suzigirl Mar 17, 2014 05:30 AM

                                                                                            Haha! I meant to say cheese! It was great and I'm thinking about it this morning!

                                                                                            1. re: roxlet
                                                                                              suzigirl RE: roxlet Mar 17, 2014 01:24 PM

                                                                                              Couldn't resist giving you a poke.

                                                                                            2. re: suzigirl
                                                                                              alliegator RE: suzigirl Mar 18, 2014 09:39 AM

                                                                                              I'm fairly convinced that I could give rjbh a half emptied PuddingPak and a can of Natty Lite and he could make a masterpirce :D

                                                                                              1. re: alliegator
                                                                                                roxlet RE: alliegator Mar 18, 2014 09:55 AM

                                                                                                Haha. Not sure about the pudding pak or the Natty Lite, neither of which are in our inventory... or ever have been!

                                                                                                1. re: alliegator
                                                                                                  suzigirl RE: alliegator Mar 18, 2014 09:59 AM

                                                                                                  I think you're right. Although I think he might still have a PBR rolling around in his fridge.

                                                                                                  1. re: suzigirl
                                                                                                    roxlet RE: suzigirl Mar 18, 2014 10:01 AM

                                                                                                    Oh, yes. A PBR got added to something or other last week.

                                                                                            3. re: rjbh20
                                                                                              alliegator RE: rjbh20 Mar 18, 2014 09:40 AM

                                                                                              Beautiful!!!

                                                                                            4. MidwesternerTT RE: LindaWhit Mar 16, 2014 06:33 PM

                                                                                              Reuben sandwiches for supper tonight - I couldn't wait until tomorrow. All commercial ingredients, just assemble and grill in the skillet. There's enough sauerkraut from the small can remaining that we'll be able to repeat for lunch Monday.

                                                                                              Noon dinner was baked Atlantic cod, thinly frosted with 2 tsp. low-fat mayo on each side, then rolled in crushed potato chips w/ garlic. Sides were steamed cubed potatoes and a fresh strawberry/pineapple fruit salad.

                                                                                              2 Replies
                                                                                              1. re: MidwesternerTT
                                                                                                MidwesternerTT RE: MidwesternerTT Mar 17, 2014 11:28 AM

                                                                                                Today's Reuben sandwich

                                                                                                 
                                                                                                1. re: MidwesternerTT
                                                                                                  h
                                                                                                  Harters RE: MidwesternerTT Mar 17, 2014 12:11 PM

                                                                                                  That's a fine looking sandwich. I think the Reuben is my favourite Americna sandwich - although the meatloaf butty vies with it for top position.

                                                                                              2. s
                                                                                                SarahCW RE: LindaWhit Mar 16, 2014 06:33 PM

                                                                                                I cooked the second chicken with loads of lemons and garlic, and roasted more asparagus and cabbage. I also chopped a bunch of veggies for a salad for next week's meals along with the leftover chicken. it should be a coleslaw type salad--a lemon, ginger, oyster sauce dressing, with chicken fat soaked garlic, and sesame oil.

                                                                                                1. ChristinaMason RE: LindaWhit Mar 16, 2014 07:09 PM

                                                                                                  Dinner tonight was a combination of some things in the fridge needing attention and my cravings. Stuffed portabella caps with a filling of cream cheese, Parm. Regg., blue cheese crumbles, chopped spinach, shallot, and garlic, roasted and then run under the broiler until bubbly. Sides were cukes in sour cream and dill and a broccoli slaw with chopped cashews, cherry Craisins, and raisins dressed with the last of the hummus stirred up with Meyer lemon olive oil, tahini, za'atar, Aleppo chili, and red wine vinegar. The slaw was not bad, but I am not crazy about broccoli slaw generally. Next time I'll use feta in the mushroom caps.

                                                                                                  Dry banana bread (not mine) and tea for dessert. Because dry banana bread is better than no banana bread.

                                                                                                  2 Replies
                                                                                                  1. re: ChristinaMason
                                                                                                    roxlet RE: ChristinaMason Mar 17, 2014 05:33 AM

                                                                                                    Those stuffed mushrooms sound fabulous!

                                                                                                    1. re: roxlet
                                                                                                      ChristinaMason RE: roxlet Mar 17, 2014 09:13 AM

                                                                                                      Thanks, they were tasty---and a good way to get some extra veg. on the docket. I used chili flakes in the stuffing, which gave them a nice kick.

                                                                                                  2. gini RE: LindaWhit Mar 16, 2014 07:23 PM

                                                                                                    Happy Purim! That means it's time for hammantashen. Flavors today: poppy, prune, apricot, raspberry, and nutella.

                                                                                                     
                                                                                                    1. j
                                                                                                      JoeBabbitt RE: LindaWhit Mar 16, 2014 07:38 PM

                                                                                                      We always have a friend over for St Pats dinner & since he's busy tomorrow we had CB&C tonight. Long slow simmer for the CB, add red potatoes for the last 30 mins.... I always cook the cabbage separately in butter & some water from the CB. Horseradish cream also - this year I grated the horseradish.

                                                                                                      It was a kitchen day today - I baked regular bread & then a couple loaves of Challah. I had made a trip yesterday to get some special bread flour which worked out terrific for the regular bread - not so good for the Challah.

                                                                                                      And for dessert tonight - homemade coffee ice cream w/ hot fudge sauce.

                                                                                                      It's amazing that I can get up off the couch enough to type this....

                                                                                                      1. a
                                                                                                        autumm RE: LindaWhit Mar 16, 2014 07:56 PM

                                                                                                        St Paddy's will probably be leftovers cause Mr Autumn's birthday is the 18th, so I want to do something special for him. Made him his requested chicken parm over the weekend, so thinking a nice beer cooler sous vide steak and some roasted veggies, maybe garlic mashed potatoes if the kiddo helps out and takes a nap.

                                                                                                        He wants lemon meringue pie for his birthday confection,would that work with Meyer lemons? I have a big bunch from costco. Or would I need to add a lime to keep if from being not acidic enough? I don't have any regular lemons around right now. . .

                                                                                                        1 Reply
                                                                                                        1. re: autumm
                                                                                                          suzigirl RE: autumm Mar 17, 2014 12:57 PM

                                                                                                          Happy birthday to Mr Autumm

                                                                                                        2. JTPhilly RE: LindaWhit Mar 16, 2014 09:07 PM

                                                                                                          Since St Patrick was really Italian I made spaghetti and Meatballs LOL

                                                                                                          1 Reply
                                                                                                          1. re: JTPhilly
                                                                                                            l
                                                                                                            lagatta RE: JTPhilly Mar 18, 2014 08:22 AM

                                                                                                            That is fine, I'm sure people ate meatballs in ancient Rome, and some kind of pasta has been noted (it existed in the Mediterranean before Marco Polos travels to the East; could well have developed independently in different cultural areas). But remember, no tomatoes or peppers!

                                                                                                            Just kidding, of course.

                                                                                                          2. Ttrockwood RE: LindaWhit Mar 16, 2014 09:25 PM

                                                                                                            I met a friend for a late brunch today that stretched on since we had not seen each other in forever. I had a (few) bloody marys- extra horseradish, light vodka please- along with avocado toast on super thick seedy bread, and a citrus salad that was a bit heavy on the grapefruit.
                                                                                                            After i got home (and had a nap!) i made a batch of quinoa coconutty granola with pepitas, cardamom, cinnamon and dried apricots and decided to have breakfast for dinner.
                                                                                                            Plain greek yogurt,big handful of the granola, lots of blueberries,and a big mug of ginger tea.

                                                                                                            1. s
                                                                                                              sedimental RE: LindaWhit Mar 16, 2014 10:42 PM

                                                                                                              Huge carb overload! But so darned good. Cast iron skillet ultra thin pork chops, with a savory mushroom -leek -Parmesan bread pudding. Roasted tomato feta salad and a celery fig salad for sides.

                                                                                                              I paired it with a mulberry cocktail of mulberry juice, splash of orange water, vodka and club soda. Pretty nice. I like berry cocktails with mushrooms...earthy good, reminds me of the forest :)

                                                                                                              1. coll RE: LindaWhit Mar 17, 2014 05:44 AM

                                                                                                                For Roxlet: view from our hotel in Sorrento, and a snapshot just outside town, heading to Amalfi. The weather didn't cooperate, unfortunately ;-) no ferry, so we drove south instead.

                                                                                                                 
                                                                                                                 
                                                                                                                2 Replies
                                                                                                                1. re: coll
                                                                                                                  roxlet RE: coll Mar 17, 2014 05:54 AM

                                                                                                                  Lovely! I just want to get right on a plane...

                                                                                                                  1. re: roxlet
                                                                                                                    coll RE: roxlet Mar 17, 2014 06:06 AM

                                                                                                                    It was lovely, and the citizens so friendly. The lady at the jewelry store picked up the phone to have her friend, who owned a pizzeria in Naples, to come pick us up so we could try his pizza con alici. We said don't bother, but if I could go back in time......we did enjoy the mountains of in-shell shellfish, and the Caprese style, on the local pizza just fine though.

                                                                                                                2. s
                                                                                                                  sharebear RE: LindaWhit Mar 17, 2014 05:57 AM

                                                                                                                  Sunday was the best. I had a long run in the morning, then dragged my friend out to a Turkish place for lunch (lahmacun! with baba ganoush and a tomato salad and baklava).

                                                                                                                  Then spent the rest of the day lazing around the living room / cooking with Law & Order SVU on. I cooked down some figs, sugar and balsamic vinegar for jam, mixed that with garlic, shallots, fennel, a few cubes of bread, and chicken stock. The fig stuffing went into a pork loin roast, tied up & into the oven.

                                                                                                                  On the side were harissa roasted red and yellow carrots and blue potatoes, and mixed greens with more of the curried chickpeas, raisins, celery & pepper. Dessert was some peanut brittle I made the day before, and hamantaschen from a local bakery. Another dinner for six. My friends joke that Sunday Suppers are quickly beginning to become tradition. No photos this week as we demolished the roast too quickly XD

                                                                                                                  1. weezieduzzit RE: LindaWhit Mar 17, 2014 07:39 AM

                                                                                                                    Stupid earthquake. I shouldn't be awake yet.

                                                                                                                    I think we will have corned beef after all today. I have much to do today and being able to make something that can cook unattended for long a stretch sounds attractive. I am not a fan of the "boiled dinner. Even the name takes my appetite away. I do have red cabbage from the garden and there are still snow peas, chard and kale in the garden to choose from, so I'll have to think about alternate preps- there are so many choices it's really a matter of just narrowing it down. I wouldn't object to a little sweet potato. The last of the broccoli went with steaks last night for Steak Sunday. Man, it was good. We'll see. More coffee first.

                                                                                                                    4 Replies
                                                                                                                    1. re: weezieduzzit
                                                                                                                      fldhkybnva RE: weezieduzzit Mar 17, 2014 07:50 AM

                                                                                                                      Earthquake, eek! I love the mix of vegetables and glad that you're safe.

                                                                                                                      1. re: fldhkybnva
                                                                                                                        weezieduzzit RE: fldhkybnva Mar 17, 2014 07:55 AM

                                                                                                                        Its just part of living here. I really don't like when they happen while it's still dark, though.

                                                                                                                        I do need to pull the cabbage to plant squash..... so probably *something* with cabbage. Sauerkraut with several heads of it, for sure, but of course that won't help me today! :)

                                                                                                                        I'll have plenty of time to think about it while I feed the wood chipper pine branches. Oh, what an exciting day I have ahead of me! *insert eyeroll here*

                                                                                                                        1. re: weezieduzzit
                                                                                                                          mariacarmen RE: weezieduzzit Mar 17, 2014 11:44 AM

                                                                                                                          waking up to those is the worst. I went through the big one in 71. (so old....) glad this one wasn't too big and everyone's ok.

                                                                                                                      2. re: weezieduzzit
                                                                                                                        a
                                                                                                                        Aussieshepsx2 RE: weezieduzzit Mar 17, 2014 11:35 AM

                                                                                                                        That definitely was NOT a fun way to wake up. But, since we were all awake, we grabbed the dogs and headed out for a walk. Figures if a bigger earthquake was to follow, outside was probably a safer place then upstairs in bed.

                                                                                                                      3. JTPhilly RE: LindaWhit Mar 17, 2014 10:01 AM

                                                                                                                        chicken not sure the method probably just a simple roast - was thinking to make Hazan 2 lemons method with one orange instead - plan to serve the legs and thighs for dinner to night and reserve the breast meat for a curry dish later in the week

                                                                                                                        1. h
                                                                                                                          Harters RE: LindaWhit Mar 17, 2014 10:10 AM

                                                                                                                          Pasta puttanesca.

                                                                                                                          Lottsa garlic. Lottsa olives. Lottsa chilli. And the other stuff.

                                                                                                                          2 Replies
                                                                                                                          1. re: Harters
                                                                                                                            roxlet RE: Harters Mar 17, 2014 11:48 AM

                                                                                                                            One of my favorites!

                                                                                                                            1. re: Harters
                                                                                                                              l
                                                                                                                              lagatta RE: Harters Mar 18, 2014 08:24 AM

                                                                                                                              Yes, she was some sexy lady.

                                                                                                                            2. foodieX2 RE: LindaWhit Mar 17, 2014 10:21 AM

                                                                                                                              Woke up this morning feeling punky so opted to work from home much to my bosses annoyance.

                                                                                                                              Dinner will be a quick chicken soup. I took some stock out of the freezer and put it in the slow cooker along with some fresh squeezed lemon juice, some star anise, a couple dried chili peppers, lots of freshly grated ginger and a couple cloves of minced garlic. I let that simmer all morning and ended up having a mug full for lunch. A little later I will throw in some finely chopped carrots and a BSCB that I've cut up and will basically let it poach in the stock. Debating adding some noodles too.

                                                                                                                              Then I plan on crawling into the bed with the dogs and watching old seasons of L&O or Criminal Minds.

                                                                                                                              Will this winter ever end?

                                                                                                                              6 Replies
                                                                                                                              1. re: foodieX2
                                                                                                                                fldhkybnva RE: foodieX2 Mar 17, 2014 10:23 AM

                                                                                                                                Feel better, and great idea on the star anise in soup. I'll have to try that.

                                                                                                                                1. re: foodieX2
                                                                                                                                  LindaWhit RE: foodieX2 Mar 17, 2014 10:31 AM

                                                                                                                                  Feel better, foodie! I vote for old seasons of Criminal Minds. Shemar Moore is bound to cheer you up. :-)

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    foodieX2 RE: LindaWhit Mar 17, 2014 10:31 AM

                                                                                                                                    Heat me up you mean!! LOL

                                                                                                                                    1. re: foodieX2
                                                                                                                                      LindaWhit RE: foodieX2 Mar 17, 2014 10:37 AM

                                                                                                                                      Well, that too. To burn that cold right out of you. :D

                                                                                                                                  2. re: foodieX2
                                                                                                                                    linguafood RE: foodieX2 Mar 17, 2014 11:36 AM

                                                                                                                                    Nice to be able to pick and choose whether you can work from home or not :-)

                                                                                                                                    (Saying that as a freelancer who works from home and who's happy if I NEVER have to set foot in an office setting ever again!)

                                                                                                                                    Hope you feel better soon. And let's have some freakin' spring already, eh? Jeez.

                                                                                                                                    1. re: foodieX2
                                                                                                                                      suzigirl RE: foodieX2 Mar 17, 2014 01:07 PM

                                                                                                                                      Feel better. Soup, sweet doggies and TV... that should help.

                                                                                                                                    2. fldhkybnva RE: LindaWhit Mar 17, 2014 10:47 AM

                                                                                                                                      I'm going traditional and avant garde. I had planned to cook corned beef in the slow cooker for dinner tonight but realized I bought round instead of brisket and so it's now in the freezer awaiting it's future destiny. Trader Joe's fully cooked corned beef brisket saved the day - for lunch I enjoyed a simple braised cabbage with diced corned beef. Dinner tonight will be a chicken and kimchi stir-fry with cauliflower rice.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: fldhkybnva
                                                                                                                                        JTPhilly RE: fldhkybnva Mar 17, 2014 10:54 AM

                                                                                                                                        if you have leftover corned beef and kimchee - combine them they pair wonderfully in a sandwich!

                                                                                                                                        1. re: JTPhilly
                                                                                                                                          fldhkybnva RE: JTPhilly Mar 17, 2014 12:23 PM

                                                                                                                                          Wow, now that's a great idea I never would have thought of. Thanks.

                                                                                                                                      2. prima RE: LindaWhit Mar 17, 2014 11:22 AM

                                                                                                                                        Happy St Paddy's, everyone!
                                                                                                                                        Tonight, I'm making a locally sourced corned beef brisket with apricot jam glaze, colcannon and apple crumble.

                                                                                                                                        1. mariacarmen RE: LindaWhit Mar 17, 2014 11:51 AM

                                                                                                                                          no irish fixings here - we had corned beef last week, just cuz.

                                                                                                                                          i'm out for dinner tonight with girlfriends, the BF will have leftover sausages and tater salad (from the last thread - http://chowhound.chow.com/topics/9687...).

                                                                                                                                          yesterday I marinated some cut-up pork shoulder spare ribs in the same Vietnamese lemongrass mixture I made a week or so ago. this time I blitzed the marinade in the food processor, and after 3-4 hours, put it all in the slow cooker for 6 hours. I strained the marinade and stuck the gloriously fatty, falling-apart meat in a pan. tomorrow night we'll stick the meat under the broiler for a bit of crisping and charring, and I think we'll make some fusiony tacos. maybe a sweet chili crema to go on top.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: mariacarmen
                                                                                                                                            ChristinaMason RE: mariacarmen Mar 17, 2014 01:48 PM

                                                                                                                                            that sounds SO delicious.

                                                                                                                                          2. linguafood RE: LindaWhit Mar 17, 2014 12:08 PM

                                                                                                                                            No Irish stuff here either (given that I thought the whole time St. Paddy's Day was Saturday), and corned beef just ain't my thang....

                                                                                                                                            Too busy with work this afternoon to do any grocery shopping, so we may end up going out.

                                                                                                                                            Haven't had much of an appetite the last couple of days, so I don't even know if I care what we eat. I'll leave it up to my man.

                                                                                                                                            13 Replies
                                                                                                                                            1. re: linguafood
                                                                                                                                              foodieX2 RE: linguafood Mar 17, 2014 12:18 PM

                                                                                                                                              OT but living within driving distance of Boston the thought of going out on St Paddy's day makes me shudder, LOL. Around here it makes NYE seem like a kids party. A friend just texted me that she was driving by an irish bar this afternoon along the beach, it was packed and there were already 2 girls that appeared to be vomiting in the parking lot. Even our little Thai place had shamrocks on the door.

                                                                                                                                              1. re: foodieX2
                                                                                                                                                coll RE: foodieX2 Mar 17, 2014 12:21 PM

                                                                                                                                                Same thing here, I just asked to reschedule a luncheon date to later this week. I think I made the right choice. I have a feeling the menu choices would be severely limited too.

                                                                                                                                                1. re: foodieX2
                                                                                                                                                  linguafood RE: foodieX2 Mar 17, 2014 12:23 PM

                                                                                                                                                  Oh, trust me -- living in a college town where the student population felt the need to create a "State Paddy's Day" a few years ago b/c the *actual* St. Paddy's Day fell into spring break (OMG OMG! How *will* they find a reason to drink themselves into oblivion??), I've seen my share of drunken revelry. The kids apparently start drinking as early as 7 AM.

                                                                                                                                                  Any of the places we'd go to are not downtown, for sure -- and thankfully, we live far enough away from student housing as to not find puke, condoms or other sundry items in our lawn on a regular basis....

                                                                                                                                                  Lovely tradition (listen to the TAL episode sometime about PSU and the drinking "culture".....)!

                                                                                                                                                  1. re: linguafood
                                                                                                                                                    foodieX2 RE: linguafood Mar 17, 2014 12:28 PM

                                                                                                                                                    It really is crazy isn't it?

                                                                                                                                                    1. re: foodieX2
                                                                                                                                                      fldhkybnva RE: foodieX2 Mar 17, 2014 12:36 PM

                                                                                                                                                      A friend in Chicago thought Saturday was the holiday because it was so insane. I can't imagine what today is like.

                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                        TorontoJo RE: fldhkybnva Mar 17, 2014 12:42 PM

                                                                                                                                                        Chicago: where they dye the river green one day a year, but can't be bothered to dye it blue for the rest. :)

                                                                                                                                                        I do love (and miss) my old home town.

                                                                                                                                                        1. re: TorontoJo
                                                                                                                                                          MidwesternerTT RE: TorontoJo Mar 17, 2014 09:29 PM

                                                                                                                                                          Do they still dye it? How many environmental impact studies were required? I was thinking they should just float parsley (or other green that fish can eat).

                                                                                                                                                          1. re: MidwesternerTT
                                                                                                                                                            fldhkybnva RE: MidwesternerTT Mar 18, 2014 03:57 AM

                                                                                                                                                            I think so. My friend was telling me about and clearly I was less than listening because I can't remember exactly but I do recall saying "uh, isn't that bad for the wildlife" so I assume he described a green river at some point in the conversation.

                                                                                                                                                            1. re: MidwesternerTT
                                                                                                                                                              TorontoJo RE: MidwesternerTT Mar 18, 2014 04:18 AM

                                                                                                                                                              Oh yes, they still dye it.

                                                                                                                                                              http://www.huffingtonpost.com/2014/03...

                                                                                                                                                              And let's not forget that we're talking about Chicago, with the craziest "strong mayor" system anywhere in the world. Who needs studies? Mind you, I can't blame Daley for this one, as I do think the populace would riot if the river weren't turned green on St. Paddy's Day.

                                                                                                                                                          2. re: fldhkybnva
                                                                                                                                                            linguafood RE: fldhkybnva Mar 17, 2014 12:48 PM

                                                                                                                                                            I thought it was Saturday, too. St. Patty's weekend, I guess...

                                                                                                                                                            1. re: linguafood
                                                                                                                                                              suzigirl RE: linguafood Mar 17, 2014 01:27 PM

                                                                                                                                                              That is how it has been treated here. The whole weekend was one big party. St Patrick's and spring break in a tourist town. Shoot me now. Not forgetting the usual college students. I feel your pain.

                                                                                                                                                      2. re: foodieX2
                                                                                                                                                        Fowler RE: foodieX2 Mar 17, 2014 12:32 PM

                                                                                                                                                        I agree foodieX2, and it is "amateur day" so people oddly do go out even if they are not Irish.

                                                                                                                                                        We are going to kick off our ski boots, sit around a fire and eat some bbq ribs.

                                                                                                                                                        1. re: foodieX2
                                                                                                                                                          MamasCooking RE: foodieX2 Mar 17, 2014 01:48 PM

                                                                                                                                                          I love your state. Irish Pride!

                                                                                                                                                      3. LindaWhit RE: LindaWhit Mar 17, 2014 12:20 PM

                                                                                                                                                        A pork panino is WFD. I thought of it last night while putting away the rest of the lamb shank, and I've been craving it since.

                                                                                                                                                        Some nice Iggy's sourdough, schmeared with a honey-mustard on the inside, butter on the outside. Layered with thin slices of the second tangerine-marinated/cooked pork chop, provolone, and lettuce, and pressed on the grill pan.

                                                                                                                                                        Potato chips alongside. A big fancy-schmancy dinner for me tonight! :-)

                                                                                                                                                        9 Replies
                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          linguafood RE: LindaWhit Mar 17, 2014 12:30 PM

                                                                                                                                                          What, no wine? >gasp<

                                                                                                                                                          1. re: linguafood
                                                                                                                                                            foodieX2 RE: linguafood Mar 17, 2014 12:33 PM

                                                                                                                                                            LMAO! Good call. Will it be a Guinness instead? :)

                                                                                                                                                            1. re: linguafood
                                                                                                                                                              TorontoJo RE: linguafood Mar 17, 2014 12:33 PM

                                                                                                                                                              Can't we just assume that wine is a given for LW?

                                                                                                                                                              1. re: TorontoJo
                                                                                                                                                                steve h. RE: TorontoJo Mar 17, 2014 12:36 PM

                                                                                                                                                                Unless it's vodka and lemonade.

                                                                                                                                                                1. re: steve h.
                                                                                                                                                                  TorontoJo RE: steve h. Mar 17, 2014 12:41 PM

                                                                                                                                                                  Ah, I have not been here long enough to discover LW other potent potables preferences.

                                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                                    LindaWhit RE: TorontoJo Mar 17, 2014 12:53 PM

                                                                                                                                                                    V&L in the summertime, or sangria if I'm going out to dinner at a particular restaurant. :-)

                                                                                                                                                                    Geez, I'm predictable, huh? LOL

                                                                                                                                                                    I might just give my liver a wee bit o' the break on St. Paddy's Day. :-) And foodie, I've had Guinness in Ireland, and it's much more palatable there than here.

                                                                                                                                                                    ETA: "Potent Potables" - a Jeopardy category! LOL

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      suzigirl RE: LindaWhit Mar 17, 2014 01:35 PM

                                                                                                                                                                      I hit recommend to everything but the break on St Patty's

                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                        TorontoJo RE: LindaWhit Mar 17, 2014 01:57 PM

                                                                                                                                                                        Yes, most definitely a Jeopardy category! :0)

                                                                                                                                                                        And sangria is a summer favorite of mine. I try not to make it too often, because it drinks like juice and hits like a mack truck.

                                                                                                                                                                        1. re: TorontoJo
                                                                                                                                                                          LindaWhit RE: TorontoJo Mar 17, 2014 02:05 PM

                                                                                                                                                                          That sounds like past experience talking, ToJo. ;-)

                                                                                                                                                                          (And I know that feeling - BTDT too many times with sangria!)

                                                                                                                                                            2. JTPhilly RE: LindaWhit Mar 17, 2014 12:39 PM

                                                                                                                                                              chicken is jettisoned to later in the week - I realized I had meetings after work - maybe some steamed salmon and potatoes when I get home late.

                                                                                                                                                              1. foodieX2 RE: LindaWhit Mar 17, 2014 01:42 PM

                                                                                                                                                                Ok, I am going to be the evil leprechaun. It is St. PaDDy's day. Not St. Patty's day.

                                                                                                                                                                http://paddynotpatty.com

                                                                                                                                                                <<Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella.>>

                                                                                                                                                                Now can you pass me the mustard for my corn beef!

                                                                                                                                                                 
                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                  LindaWhit RE: foodieX2 Mar 17, 2014 01:47 PM

                                                                                                                                                                  If ever an Irishman called a friend whose given name is Patrick "Patty", I do believe fisticuffs would break out.

                                                                                                                                                                  (Edited to fix an egregious typo! LOL)

                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                    foodieX2 RE: LindaWhit Mar 17, 2014 01:52 PM

                                                                                                                                                                    LOL! Have you seen the Onion's take on Southie's Parade? Mayor Walsh throwing the ceremonial punch at Donnie (or was it Markie?) Wahlberg.

                                                                                                                                                                  2. re: foodieX2
                                                                                                                                                                    Fowler RE: foodieX2 Mar 17, 2014 01:48 PM

                                                                                                                                                                    Sounds like someone needs a pint of Irish stout.

                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                      fldhkybnva RE: foodieX2 Mar 17, 2014 01:49 PM

                                                                                                                                                                      Thanks, I make it a point to spell it correctly, I hope I didn't make a blunder anywhere around here. I was that annoying kid in middle school who learned this fact and thought everyone else should know it too :)

                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                        coll RE: foodieX2 Mar 17, 2014 01:51 PM

                                                                                                                                                                        This explains it in a little more (bonus: humorous) detail.
                                                                                                                                                                        http://gawker.com/5990788/its-st-padd...

                                                                                                                                                                        1. re: coll
                                                                                                                                                                          foodieX2 RE: coll Mar 17, 2014 01:59 PM

                                                                                                                                                                          great one! I bookmarked it to drag out next year, LOL!

                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                            coll RE: foodieX2 Mar 17, 2014 03:40 PM

                                                                                                                                                                            Ha, I bookmarked it last year to drag out this year. It's a keeper.

                                                                                                                                                                      2. suzigirl RE: LindaWhit Mar 17, 2014 01:46 PM

                                                                                                                                                                        Tonight will be the ubiquitous corned beef and cabbage. Bea's Best from the butcher. This will be my first time trying this brand but it smells good so far. Baby carrots,red potatoes, celery and cabbage to go with. Peppered vinegar to generously splash on top. Yep, I'm a lemming. :-)

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                          suzigirl RE: suzigirl Mar 17, 2014 03:43 PM

                                                                                                                                                                          I just snuck a nibble from the corned beef. Oh my, Bea's best is the best. I will be buying one for the freezer tomorrow.

                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                            fldhkybnva RE: suzigirl Mar 17, 2014 03:50 PM

                                                                                                                                                                            I wish I had known I would have loved the TJs corned beef so much, I would have bought another yesterday.

                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                              suzigirl RE: fldhkybnva Mar 17, 2014 04:08 PM

                                                                                                                                                                              Is that the fully cooked one? I am deciding whether or not to try it. When I make corned beef I use the likker to cook the veggies and serve it all in a bowl with a fork, knife and a big old spoon for the likker. I think I would miss that.

                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                fldhkybnva RE: suzigirl Mar 17, 2014 04:14 PM

                                                                                                                                                                                Yup, the fully cooked one. I'm tempted to defrost the rest for dinner tomorrow. I really enjoyed it.

                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                  mariacarmen RE: fldhkybnva Mar 17, 2014 04:27 PM

                                                                                                                                                                                  oh! so you did like it? the texture didn't bother you? have you made others, not fully cooked?

                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    fldhkybnva RE: mariacarmen Mar 17, 2014 04:39 PM

                                                                                                                                                                                    Nope, I've never made fresh, but I've eaten fresh. I wish I could compare it to the fresh version. I didn't notice anything off about the texture. Although, now that you mention it I guess in comparison to other "beef" it was somewhat of a different texture but reminded me of shredded beef in a way in terms of the chew. I liked it :) I also didn't cook the entire thing at once, so maybe that makes a difference. I cooked it diced and didn't attempt to eat slices.

                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                      suzigirl RE: fldhkybnva Mar 17, 2014 04:49 PM

                                                                                                                                                                                      I thought you cooked it whole. I think I would try it as an ingredient. Cubed up for hash without cooking for hours would be nice.

                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                        fldhkybnva RE: suzigirl Mar 17, 2014 05:02 PM

                                                                                                                                                                                        Nope I sliced into portions, froze most, and mixed a portion diced into braised cabbage. Yes, you found the right words...it's great as an ingredient, not as the sliced main event.

                                                                                                                                                                        2. ChristinaMason RE: LindaWhit Mar 17, 2014 02:03 PM

                                                                                                                                                                          I was all set to make the kumquat chicken someone posted a thread or two ago, but well...let's just say I succumbed to the power of suggestion.

                                                                                                                                                                          A snow day in DC means I've had plenty of time to putter around the kitchen and drive my DH, who's on conference calls all day, a bit mad. I made a rich chicken broth with trimmings from the freezer. Next, I trimmed and cubed a huge chuck shoulder roast, rendered the fat, browned off some chunky carrots, parsnips, rutabaga, potato, and celery and set aside. Rendered more beef fat and browned the seasoned meat on all sides, removed, sauteed a couple diced onions, shallot, garlic, tomato and anchovy pastes, and a bay leaf and deglazed with homebrew stout and the broth. The meat went back in along with fresh chopped rosemary, parsley, a little sage, and dried thyme. Flavor boosted with Worcestershire sauce, a dab of hoisin, a Tbsp. of beef BTB, some toasted onion powder, and Forward!

                                                                                                                                                                          That will braise uncovered for 2 hrs. or so until the beef is tender, at which point the root veg. will join for a hot bath. Will stir in some green peas and thicken with flour slurry or potato starch a few minutes before serving. Additional stout in our glasses is a given.

                                                                                                                                                                          Sláinte!

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                            suzigirl RE: ChristinaMason Mar 17, 2014 02:21 PM

                                                                                                                                                                            Sounds comforting in the best possible way.

                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                              ChristinaMason RE: suzigirl Mar 18, 2014 05:33 AM

                                                                                                                                                                              We went to a homebrewer's meeting and didn't get back until late. It's WFD tonight.

                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                g
                                                                                                                                                                                gimlis1mum RE: ChristinaMason Mar 18, 2014 06:12 AM

                                                                                                                                                                                Bet it will taste even better after the overnight rest!

                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  Fowler RE: ChristinaMason Mar 18, 2014 08:21 AM

                                                                                                                                                                                  Wort... It is not just for breakfast anymore.

                                                                                                                                                                            2. tcamp RE: LindaWhit Mar 17, 2014 02:47 PM

                                                                                                                                                                              No corned beef here. Actually, I am making the pressure cooker pasta e fagiole I had planned to make Friday. Plus garlic bread and roasted asparagus. I picked up three bunches of asparagus at the FM on Saturday and this is the end of it. On sat, I used Mollie Katzen's recipe for cold gingered asparagus for a party and it was gone so quickly I never got a proper taste.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: tcamp
                                                                                                                                                                                foodieX2 RE: tcamp Mar 17, 2014 02:49 PM

                                                                                                                                                                                Can't wait for local asparagus!! I am going to have to look up the ginger recipe.

                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                  ChristinaMason RE: foodieX2 Mar 17, 2014 02:58 PM

                                                                                                                                                                                  I did: http://gotnomilk.wordpress.com/2010/0...

                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                    foodieX2 RE: ChristinaMason Mar 17, 2014 02:59 PM

                                                                                                                                                                                    Nice, thank you!!!

                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                      coll RE: foodieX2 Mar 17, 2014 03:42 PM

                                                                                                                                                                                      I make something like this, but also with lemon juice and Tabasco. They will be late this year, but will taste all the better for it.

                                                                                                                                                                              2. t
                                                                                                                                                                                tvchick RE: LindaWhit Mar 17, 2014 02:53 PM

                                                                                                                                                                                I'm making colcannon from a recipe on the Kerrygold website. My local grocery store has been featuring their cheeses and the recipe uses some Dubliner, which I just *had* to buy. Protein will be roasted salmon--maybe it will offset some of the zillion calories in the potato/butter/cheese extravaganza!

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: tvchick
                                                                                                                                                                                  fldhkybnva RE: tvchick Mar 17, 2014 03:48 PM

                                                                                                                                                                                  Dubliner cheese is A-mazing!

                                                                                                                                                                                2. MamasCooking RE: LindaWhit Mar 17, 2014 04:59 PM

                                                                                                                                                                                  Preapared my corned beef yesterday in the slow cooker. We are getting ready to dine on it in a few moments:) The veggies are ready, so is the cornbread and I am so ready. I am going in!

                                                                                                                                                                                  1. steve h. RE: LindaWhit Mar 17, 2014 05:39 PM

                                                                                                                                                                                    Supper was corned beef, little white potatoes from a can and very small peas, also from a can. Beer for me, wine for Deb. Car stuff is on the plasma. Glad I'm not in Manhattan tonight.

                                                                                                                                                                                     
                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                      rabaja RE: steve h. Mar 17, 2014 08:05 PM

                                                                                                                                                                                      I need to find those potatoes.

                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                        Fowler RE: steve h. Mar 17, 2014 08:18 PM

                                                                                                                                                                                        Canned peas. Interesting decision.

                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                          ChrisOfStumptown RE: steve h. Mar 17, 2014 10:14 PM

                                                                                                                                                                                          That is one nice looking slab of corned beef.

                                                                                                                                                                                        2. r
                                                                                                                                                                                          rjbh20 RE: LindaWhit Mar 17, 2014 05:41 PM

                                                                                                                                                                                          Maybe some of my Irish-side ancestors came thru New Orleans (hey -- the whiskey flows freely there, right?). So today's last minute freezer scrounge turned into duck & smoked sausage gumbo with rice.

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                            LindaWhit RE: rjbh20 Mar 17, 2014 05:51 PM

                                                                                                                                                                                            Duck and sausage gumbo was your freezer scrounge? Lord help me. And lucky roxlet!

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              r
                                                                                                                                                                                              rjbh20 RE: LindaWhit Mar 17, 2014 05:57 PM

                                                                                                                                                                                              The key was a really good duck stock from last December's confit making. That plus a dark smoky roux.

                                                                                                                                                                                          2. juliejulez RE: LindaWhit Mar 17, 2014 06:56 PM

                                                                                                                                                                                            Pretty sure Chinese food leftovers are about as un-Irish as you can get, my people would be ashamed. But, alas, that is what I had.

                                                                                                                                                                                            I had a great weekend in San Diego with the grandparents. Dinners consisted of Souplantation, mahi mahi at my grandpa's friend's house (he's a younger man in his 80s) with a view of the ocean and sunset, and the dinner I made... pork tenderloin with a bacon and brown sugar glaze, sweet potato casserole (Ruth's Chris recipe, requested by grandma), roasted brussels sprouts, and pineapple upside down cake for dessert. They loved it. Tried to do ham but couldn't find a ham anywhere, sort of weird.

                                                                                                                                                                                            Oh, also managed to sneak away to get me some legit tacos for lunch on Saturday.

                                                                                                                                                                                            Anyway, arrived home last night with a cold, so no grocery store has been visited in over a week. Thankfully SO left behind some chinese leftovers (I delivered him to the airport this morning), so that was WFD.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                              mariacarmen RE: juliejulez Mar 17, 2014 07:23 PM

                                                                                                                                                                                              glad to hear you had such a nice visit!

                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                Fowler RE: juliejulez Mar 17, 2014 08:27 PM

                                                                                                                                                                                                Welcome back, juliejulez. I'll bet your Grandparents were thrilled to be with you.

                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                  suzigirl RE: juliejulez Mar 18, 2014 09:37 AM

                                                                                                                                                                                                  Sounds like a wonderful visit. it's nice that you took the time to spend with them. Your dinner sounds really good.

                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                    alliegator RE: juliejulez Mar 18, 2014 09:44 AM

                                                                                                                                                                                                    Glad to hear the trip went well!!

                                                                                                                                                                                                  2. k
                                                                                                                                                                                                    Kontxesi RE: LindaWhit Mar 17, 2014 07:08 PM

                                                                                                                                                                                                    I kinda fell asleep when I got home from the gym today, and didn't wake up until after I normally have dinner on the table.... >.> I grabbed some broccoli and zucchini out of the freezer and roasted it, put it over pasta with marinara. Nothing fancy, but it worked.

                                                                                                                                                                                                    Tomorrow is class night, so I'll stop somewhere for take-out most likely. Then Wednesday, I'll be making Chinese barbecued pork from SFttSE, then putting some of it in pork lo mein.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: Kontxesi
                                                                                                                                                                                                      Gio RE: Kontxesi Mar 18, 2014 04:14 AM

                                                                                                                                                                                                      For Wok Wednesday?

                                                                                                                                                                                                    2. sarahjay RE: LindaWhit Mar 17, 2014 08:18 PM

                                                                                                                                                                                                      Sorta traditional, with the cabbage and potatoes, but my sister/roommate has a beef allergy so we corned a pork brisket using Alton Brown's recipe. It turned out great!

                                                                                                                                                                                                      1. s
                                                                                                                                                                                                        sedimental RE: LindaWhit Mar 17, 2014 08:52 PM

                                                                                                                                                                                                        I was going for Irish..but ended up thai ;)I will save the corned beef for another night.

                                                                                                                                                                                                        Thin sliced beef marinaded in soy and fish sauce. Stir fried in oyster sauce and chicken broth. Green veg of broccoli and water lettuce. Pork/ginger dumplings with faux peanut sauce and spicy thai table sauce (chili, soy, fish sauce, scallion). Hit the spot and used up leftovers! Win, win.

                                                                                                                                                                                                        1. m
                                                                                                                                                                                                          MAH RE: LindaWhit Mar 17, 2014 09:42 PM

                                                                                                                                                                                                          Tonight i tried a version of Szechuan cumin lamb, inspired by versions i've had at a few restaurant versions. I found recipes online at serious eats and food and wine.

                                                                                                                                                                                                          lamb shoulder steak and leg cutlets were sliced thinly and combined with minced garlic and a spice mix made from toasted cumin seeds and szechuan peppercorns (ground together after toasting). stir fried with onion, celery, scallions and some thinly sliced red pepper, as well as a ton of dried red chili peppers.

                                                                                                                                                                                                          I liked the dish, but it didn't have the same deliciously addicting crust on the lamb as the restaurant versions i was trying to emulate. nevertheless, it was pretty good.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: MAH
                                                                                                                                                                                                            linguafood RE: MAH Mar 17, 2014 09:54 PM

                                                                                                                                                                                                            The place where a bunch of chile heads congregate weekly for a Sichuan jour fixe has a great rendition of cumin beef. Sadly, not the lamb version.

                                                                                                                                                                                                            It's one of my favorite dishes, and your rendition sounds great.

                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              alliegator RE: linguafood Mar 18, 2014 04:46 PM

                                                                                                                                                                                                              Someday this summer, some girl will just randomly drag a chair up to this jovial bunch at the Sichaun table.
                                                                                                                                                                                                              The crystal ball tells me she's blonde headed and kind of sloppy with chopsticks.

                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                roxlet RE: alliegator Mar 18, 2014 04:47 PM

                                                                                                                                                                                                                Road trip, or are you a denizen of HV?

                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                  alliegator RE: roxlet Mar 18, 2014 04:57 PM

                                                                                                                                                                                                                  I'm an HV kid, but hit the road for warmer weather when adulthood struck.

                                                                                                                                                                                                                2. re: alliegator
                                                                                                                                                                                                                  linguafood RE: alliegator Mar 18, 2014 05:17 PM

                                                                                                                                                                                                                  You are welcome at our table any time, allie :-)

                                                                                                                                                                                                            2. paulj RE: LindaWhit Mar 17, 2014 10:25 PM

                                                                                                                                                                                                              Brown soda bread
                                                                                                                                                                                                              chicken and leak soup
                                                                                                                                                                                                              queso casero, mascarpone

                                                                                                                                                                                                              1. rabaja RE: LindaWhit Mar 17, 2014 10:28 PM

                                                                                                                                                                                                                I had no intention of doing a traditional St. Paddy's day meal today and every intention of barbecuing chicken legs for an easy dinner that could sit.
                                                                                                                                                                                                                Somehow, the corned beef came out of the fridge and onto the stove. Just as suddenly, it moved into a low oven with a can of Guinness.
                                                                                                                                                                                                                Pretty easy meal, three hours later. I cranked up the heat and threw on the fan to render off a bit of fat. Not sure it did anything, but we got some crispy bits.
                                                                                                                                                                                                                Roasted carrots, Brussels and mushrooms alongside.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                1. ChrisOfStumptown RE: LindaWhit Mar 17, 2014 10:57 PM

                                                                                                                                                                                                                  Manned a pot of boiling oil for fritto misto: asparagus tops, butternut squash batons, red onion strips, spicy mustard greens cut into strips, and thin strips of sole. All in a light batter and finished with sea salt, Aleppo pepper, and lemon juice and eaten at the counter. Sorry, no pics, hands too greasy.

                                                                                                                                                                                                                  At risk of losing my chowhound membership, I must confess to not saving the asparagus butt ends for stock or anything else. Just straight into the compost.

                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                  1. re: ChrisOfStumptown
                                                                                                                                                                                                                    tcamp RE: ChrisOfStumptown Mar 18, 2014 06:25 AM

                                                                                                                                                                                                                    I do the same with asparagus ends. For some reason, I fear they will give stock a strange flavor. You know, like the effect they have on urine..

                                                                                                                                                                                                                    1. re: tcamp
                                                                                                                                                                                                                      ChrisOfStumptown RE: tcamp Mar 18, 2014 08:59 AM

                                                                                                                                                                                                                      I wish I could say this was a matter of principle. I've tried to collect vegetable trimmings for stock. But inevitably these stashes get forgotten and discovered months or years later as indecipherable ice encrusted blocks at which point I toss them in the compost. I've decided to skip the middle steps and just toss trimmings straight away.

                                                                                                                                                                                                                    2. re: ChrisOfStumptown
                                                                                                                                                                                                                      foodieX2 RE: ChrisOfStumptown Mar 18, 2014 08:13 AM

                                                                                                                                                                                                                      They are only good for making cream of asparagus soup, IMHO, and as much as I love asparagus I can not abide that soup!

                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                        coll RE: foodieX2 Mar 18, 2014 08:17 AM

                                                                                                                                                                                                                        I grate them into salad or rice dishes, after roasting.

                                                                                                                                                                                                                        1. re: coll
                                                                                                                                                                                                                          foodieX2 RE: coll Mar 18, 2014 08:22 AM

                                                                                                                                                                                                                          Hence why said "IMHO". :)

                                                                                                                                                                                                                          I find the woody ends bitter, even after roasting. The only exception are the very very thin spears. Those I rarely have to snap and have been know to eat raw!

                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                            coll RE: foodieX2 Mar 18, 2014 08:27 AM

                                                                                                                                                                                                                            I marinade mine sort of intensively, and luckily don't have ultra sensitive tastebuds either. Soon I can start throwing all that stuff in the compost heap finally.

                                                                                                                                                                                                                    3. simplelife RE: LindaWhit Mar 17, 2014 11:55 PM

                                                                                                                                                                                                                      whole chickens were on sale of $.99/lb so we grabbed 3 birds. seemed like a great idea to make fried chicken, so that's what we had for dinner.

                                                                                                                                                                                                                      recipe
                                                                                                                                                                                                                      http://selfsustainedsimplelife.blogsp...

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: simplelife
                                                                                                                                                                                                                        fldhkybnva RE: simplelife Mar 18, 2014 04:01 AM

                                                                                                                                                                                                                        Gorgeous, the slaw looks great too

                                                                                                                                                                                                                      2. TorontoJo RE: LindaWhit Mar 18, 2014 04:20 AM

                                                                                                                                                                                                                        I got my "I" countries mixed up and ended up having dinner at an Indian restaurant. It was really excellent, though there was no corned beef in sight. :0)

                                                                                                                                                                                                                        1. g
                                                                                                                                                                                                                          gimlis1mum RE: LindaWhit Mar 18, 2014 06:19 AM

                                                                                                                                                                                                                          Dinner last night was pasta with lobster sauce (insert blissful sigh).

                                                                                                                                                                                                                          One of the little boys had a birthday over the weekend and requested a lobster dinner. The boys had spotted lobsters and crabs in the tank at an Asian market and have been begging me to get them for dinner one night. A birthday seemed the right time.

                                                                                                                                                                                                                          The boys enjoyed their bugs on Saturday but didn't eat all of the meat, oh darn. I broke down the lobsters & used the shells to make lobster broth, following Juila Child's recipe. When we got home yesterday I boiled down some of the broth and added a little beurre manie to thicken it (had to use Earth Balance instead of butter due to a little boy's milk allergy. It worked okay - the sauce seemed a little oilier than usual but it tasted & behaved fine). Found some fresh fusilli in the freezer and boiled some shrimp. The boys had their pasta with lobster sauce topped with shrimp, and Mama got the leftover lobster all to herself :-)

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: gimlis1mum
                                                                                                                                                                                                                            ChristinaMason RE: gimlis1mum Mar 18, 2014 02:40 PM

                                                                                                                                                                                                                            Nice!

                                                                                                                                                                                                                          2. tcamp RE: LindaWhit Mar 18, 2014 06:28 AM

                                                                                                                                                                                                                            After all your lovely pictures of corned beef, I'm feeling a little bad I didn't pick one up. May hit the grocery store at lunch to see if any are lingering on sale.

                                                                                                                                                                                                                            Failing that, WFD tonight is ravioli that my son bought at Costco - ricotta and lemon filling. Probably some stir fried greens alongside and maybe a citrus salad as I've got lots of fruit on hand.

                                                                                                                                                                                                                            1. Gio RE: LindaWhit Mar 18, 2014 07:12 AM

                                                                                                                                                                                                                              WFD you ask? Roast chicken with cabbage wedges roasted in the same pan (which I've never done before but why not?) and warm steamed potato salad with chopped dill and apple cider vinaigrette (Bragg's ACV.)

                                                                                                                                                                                                                              The chicken is dry brining as I type. It will come out of the fridge an hour before roasting and be seasoned w FGBpepper and half sharp paprika. Lemon wedges, whole garlic cloves and thyme in the cavity, an hour on the counter to reach room temp, then into the oven it goes. The cabbage will be seasoned w S & P, drizzled w EVOO, and be placed around the sides of the pan w the chicken in the middle. About 1/4 cup of stock and 1/4 cup of Chardonnay will be poured into the pan. 425F for 1 hour 15 and Bob's your uncle.

                                                                                                                                                                                                                              Th salad is very simple: unpeeled Dutch yellow potatoes in chunks are steamed, drained, half of the vinaigrette poured over the potatoes ASAP, gently mixed. Before serving the rest on the dressing will be added, and all will be mixed.

                                                                                                                                                                                                                              1. j
                                                                                                                                                                                                                                jujuthomas RE: LindaWhit Mar 18, 2014 08:32 AM

                                                                                                                                                                                                                                What I wanted? Coddle stew, but since I don't (yet) know how to make it, dinner was really leftovers from the weekend.
                                                                                                                                                                                                                                Our cafeteria at work had Irish Stews on Friday and Monday. They have sample cups so you can try before you buy... I tried coddle, since I'd never had it and it was SO GOOD. I've seen a variety of recipes online, this was a white stew, with potatoes, peas, chunks of meat and possibly sausage. gotta find the right recipe - or ask the cafeteria for it! hmmmm...

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: jujuthomas
                                                                                                                                                                                                                                  Gio RE: jujuthomas Mar 18, 2014 09:26 AM

                                                                                                                                                                                                                                  Dublin Coddle is what you want. I've made it for the last three years and we love it. (This year I deviated w lamb stew) Here's a basic recipe that's very good. I usually layer onion, potatoes, and spicy sausages, and season between the layers w S & P & thyme. It's a very simple recipe.
                                                                                                                                                                                                                                  Dublin Coddle is what you want. I've made it for the last three years and we love it. (This year I deviated w lamb stew) Here's a basic rfecipe that's very good. I usually layer onion, pottoes and spicy sausages and season between the layers w S & P & thyme.
                                                                                                                                                                                                                                  It's a very simple recipe.:

                                                                                                                                                                                                                                  http://edible-ireland.com/2013/02/28/...

                                                                                                                                                                                                                                  1. re: Gio
                                                                                                                                                                                                                                    foodieX2 RE: Gio Mar 18, 2014 10:39 AM

                                                                                                                                                                                                                                    A meal so nice you had to say it twice? LOL!

                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                      Gio RE: foodieX2 Mar 18, 2014 11:23 AM

                                                                                                                                                                                                                                      Oops! Did I? I can't keep up with these fast moving threads. I'm used to the COTM threads.

                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                        foodieX2 RE: Gio Mar 18, 2014 11:27 AM

                                                                                                                                                                                                                                        LOL- read your post. Somehow it got doubled.

                                                                                                                                                                                                                                        It is fast moving and sometimes you just can can't catch up. When I know I can't I don't worry about, I save those for when I can curl up on the couch and peruse. Like reading a good book!

                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                          Gio RE: foodieX2 Mar 18, 2014 11:50 AM

                                                                                                                                                                                                                                          Awwwww..... I didn't see that in time to fix. I thought you meant I posted the same thing in another thread. Thanx foodieX2.

                                                                                                                                                                                                                                          ETA: That post Is a mess. There are many typos too. Uffah!

                                                                                                                                                                                                                                    2. re: Gio
                                                                                                                                                                                                                                      j
                                                                                                                                                                                                                                      jujuthomas RE: Gio Mar 18, 2014 12:54 PM

                                                                                                                                                                                                                                      Thanks Gio!

                                                                                                                                                                                                                                      1. re: jujuthomas
                                                                                                                                                                                                                                        Gio RE: jujuthomas Mar 18, 2014 01:07 PM

                                                                                                                                                                                                                                        You're welcome, Juju. Sorry for silly doubles.

                                                                                                                                                                                                                                  2. eight_inch_pestle RE: LindaWhit Mar 18, 2014 08:33 AM

                                                                                                                                                                                                                                    Been jonesing for patty melts since mariacarmen posted about them a couple times recently, so that's wwfd last night. Caramelized onions, rye, grass-fed patties. Went with American instead of swiss. Pressed with a small pot while cooking. Side of crispy potato wedges and IPAs to go with.

                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                    1. re: eight_inch_pestle
                                                                                                                                                                                                                                      roxlet RE: eight_inch_pestle Mar 18, 2014 08:36 AM

                                                                                                                                                                                                                                      Someone tell me -- what's the difference between a patty melt and a cheeseburger?

                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                        eight_inch_pestle RE: roxlet Mar 18, 2014 08:46 AM

                                                                                                                                                                                                                                        'Spose you could call it a kind of cheeseburger, or a cheeseburger/grilled cheese hybrid.

                                                                                                                                                                                                                                        Important elements are rye bread, caramelized onions, and cheese---generally american or swiss. It's much more about the cheese and onions than a typical cheesburger, the patty is---usually but not always---fairly thin, and then the whole thing is buttered (or for some folks mayo'd) and browned, a la grilled cheese.

                                                                                                                                                                                                                                        That's my unauthoritative and subjective take, anyway.

                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                          m
                                                                                                                                                                                                                                          MAH RE: roxlet Mar 18, 2014 08:48 AM

                                                                                                                                                                                                                                          in my experience, patty melts are made with a thin patty, topped with sautéed onions and served on bread, typically rye. The patty and onions are topped with cheese and griddled like a grilled cheese sandwich.

                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                            suzigirl RE: roxlet Mar 18, 2014 09:49 AM

                                                                                                                                                                                                                                            A patty melt is on rye with grilled onions and swiss and is pan fried like a grilled cheese to get the bread all toasty crisp.

                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                              linguafood RE: suzigirl Mar 18, 2014 09:55 AM

                                                                                                                                                                                                                                              Whoa! Who knew? Not I! I thought it simply sufficed to slap a cheeseburger between two slices of toast.

                                                                                                                                                                                                                                              Germans. Clueless.

                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                roxlet RE: linguafood Mar 18, 2014 10:02 AM

                                                                                                                                                                                                                                                Hey, clueless American here! Patty melts were just never on my radar, and certainly weren't a part of my growing up in NY.

                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                  linguafood RE: roxlet Mar 18, 2014 10:05 AM

                                                                                                                                                                                                                                                  Thanks for the reassurance '-)

                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                    eight_inch_pestle RE: roxlet Mar 18, 2014 07:26 PM

                                                                                                                                                                                                                                                    You never saw them on NYC diner menus, Roxlet? Growing up in Chicago, they were a staple anyplace that looked anything like the gang's diner in Seinfeld.

                                                                                                                                                                                                                                                    1. re: eight_inch_pestle
                                                                                                                                                                                                                                                      coll RE: eight_inch_pestle Mar 18, 2014 07:45 PM

                                                                                                                                                                                                                                                      Not here, not in NY. We have enough weird things of our own!

                                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                                    fldhkybnva RE: linguafood Mar 18, 2014 10:19 AM

                                                                                                                                                                                                                                                    They also have a nice oddly oval, not quite rectangular shape.

                                                                                                                                                                                                                                                  3. re: suzigirl
                                                                                                                                                                                                                                                    roxlet RE: suzigirl Mar 18, 2014 09:58 AM

                                                                                                                                                                                                                                                    Is it toasted before or after the meat is added? We go to a place called Burgers Shakes and Fries that serves cheeseburgers on toasted bread that may well be griddled, though I don't think they griddle it after the burger is added.

                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                      suzigirl RE: roxlet Mar 18, 2014 10:12 AM

                                                                                                                                                                                                                                                      I like to fry the sandwich open on a grill pan til the cheese melts so the bread doesn't get soggy and add the onions and patty right before closing.

                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                        alliegator RE: suzigirl Mar 18, 2014 04:53 PM

                                                                                                                                                                                                                                                        That's the way to do it!! I use swiss on one slice, American on the other.

                                                                                                                                                                                                                                                      2. re: roxlet
                                                                                                                                                                                                                                                        mariacarmen RE: roxlet Mar 18, 2014 12:46 PM

                                                                                                                                                                                                                                                        griddled, in butter, hopefully... we do the same as suzigirl does. I used to work at a coffee shop and that's the way they normally do it too. in butter.

                                                                                                                                                                                                                                                    2. re: roxlet
                                                                                                                                                                                                                                                      MamasCooking RE: roxlet Mar 18, 2014 04:45 PM

                                                                                                                                                                                                                                                      Out here they serve them with caramelized onions and white cheese on toasted rye bread. Delicious with a spot of grainy mustard or if I really want to live it up a few splashes of A-1 sauce.

                                                                                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                                                                                        mariacarmen RE: MamasCooking Mar 18, 2014 09:13 PM

                                                                                                                                                                                                                                                        Mamas - i'm in CA (San Francisco), but i've only seen them griddled, not toasted. in So. Cal. too. which i prefer - mo fatty mo bettah! i remember yellow cheese, working in a coffee shop, but can't remember what kind that would be. probably 'merricun.

                                                                                                                                                                                                                                                  4. h
                                                                                                                                                                                                                                                    Harters RE: LindaWhit Mar 18, 2014 08:35 AM

                                                                                                                                                                                                                                                    We're going out for dinner - first time since we got back from Spain. I'm still somewhat coughing and spluttering from the chest infection that I wrongly called man flu. It's been far worse than man flu - and that's bad enough as any man will tell you.

                                                                                                                                                                                                                                                    However, we're off to a celeb chef's place in one of the posh suburbs of the metro area. He has two places in the area - one entirely vegetarian and one that has a more varied menu. We like both. This is the omnivore place.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                      roxlet RE: Harters Mar 18, 2014 09:58 AM

                                                                                                                                                                                                                                                      Sounds good, and glad you're on the mend!

                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                        mariacarmen RE: Harters Mar 18, 2014 12:47 PM

                                                                                                                                                                                                                                                        make sure you get rid of all that infection, Mr. H! i'm a bit of an alarmist about these things now....

                                                                                                                                                                                                                                                      2. gini RE: LindaWhit Mar 18, 2014 08:37 AM

                                                                                                                                                                                                                                                        Gumbo! With okra, andouille sausage, and pulled chicken.

                                                                                                                                                                                                                                                        1. l
                                                                                                                                                                                                                                                          lagatta RE: LindaWhit Mar 18, 2014 08:41 AM

                                                                                                                                                                                                                                                          I'm surprised that nobody has made Irish stew. I made a potato mash with leek and parsely - I know leeks are a Welsh symbol - at least it is properly green without any vile food colouring. Think I'm just having a fish fillet - perhaps salmon.

                                                                                                                                                                                                                                                          1. JTPhilly RE: LindaWhit Mar 18, 2014 08:50 AM

                                                                                                                                                                                                                                                            Chicken - I am going to make that darn chicken tonight if it kills me

                                                                                                                                                                                                                                                            method will depend on when I get home from work - early and it will be a coq au vin or something - late and that sucker is just getting stuck in the oven and roasted

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: JTPhilly
                                                                                                                                                                                                                                                              MidwesternerTT RE: JTPhilly Mar 18, 2014 07:33 PM

                                                                                                                                                                                                                                                              And if you didn't get to it tonight, it may be time to toss the raw bird before it does kill you...

                                                                                                                                                                                                                                                              1. re: MidwesternerTT
                                                                                                                                                                                                                                                                JTPhilly RE: MidwesternerTT Mar 18, 2014 09:26 PM

                                                                                                                                                                                                                                                                LOL I did get to it, it had some time left on its date but I dont like to let them sit in the fridge

                                                                                                                                                                                                                                                            2. Fowler RE: LindaWhit Mar 18, 2014 08:51 AM

                                                                                                                                                                                                                                                              We are going to Nobu's restaurant in Aspen, CO so Japanese cuisine will be WFD. This will be our first time there, but I have been to 2 of his other restaurants and they are fantastic. Hopefully they will be serving the miso black cod. His wine lists are always top-notch so hopefully a nice white Burgundy with dinner.

                                                                                                                                                                                                                                                              1. alliegator RE: LindaWhit Mar 18, 2014 09:26 AM

                                                                                                                                                                                                                                                                Wow! A girl goes out of town for a few days, and there's a whole new huge thread! Hope you all enjoyed the luck of the Irish with your meals :)
                                                                                                                                                                                                                                                                Pap and me enjoyed a wonderful trip to Tucson, with a side trip over the border to Nogales, Mexico. Much eating was done, the most memorable was an adobo spiced and roasted chicken with citrus rice and candied dates.
                                                                                                                                                                                                                                                                Other tasty goodies included smoked salmon, beautiful spring salads and lemon shave ice. I also bought the most wonderful Mexican honey.
                                                                                                                                                                                                                                                                Tonight for dinner, I'm going to make a cherry tomato tart in upside down fashion, loosely based on this:
                                                                                                                                                                                                                                                                http://www.justapinch.com/recipes/sid...

                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  ChrisOfStumptown RE: alliegator Mar 18, 2014 09:52 AM

                                                                                                                                                                                                                                                                  How is Nogales these days? My parents live down that way but are a little to old to enjoy the walking so we don't visit Nogales anymore. Where did you have the chicken?

                                                                                                                                                                                                                                                                  1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                    alliegator RE: ChrisOfStumptown Mar 18, 2014 12:25 PM

                                                                                                                                                                                                                                                                    Nogales is relatively unchanged. People advise crossing and returning in daylight hours, so we did. Didn't feel threatened in the least. We ate at La Roca. That place is still impeccable.
                                                                                                                                                                                                                                                                    I bought a couple of small vases. Within the several block range over the border, it seems to now be all about cheap prescriptions. I wouldn't take your folks over. Not worth it.
                                                                                                                                                                                                                                                                    I had my chicken and rice dish at a friend's engagement party. That was the point of the trip. Her mother is Filipina and her dad is from Dubai. They bring the flavor!
                                                                                                                                                                                                                                                                    I've requested the recipe and will post it when I get it and make it----which should be soon ;)

                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                      ChrisOfStumptown RE: alliegator Mar 18, 2014 12:48 PM

                                                                                                                                                                                                                                                                      You know, I have never eaten at La Roca. My father liked El Cid so that's where we always ended up. He told me they shut down a few years ago when the violence in Mexico was prominent news in the US. It's pretty sad about the tourist business there, a lot of people really depended on it. Glad to hear you had fun it's good at least that La Roca is still operating.

                                                                                                                                                                                                                                                                      I'd love to hear about the chicken, when you get to it.

                                                                                                                                                                                                                                                                  2. re: alliegator
                                                                                                                                                                                                                                                                    suzigirl RE: alliegator Mar 18, 2014 10:05 AM

                                                                                                                                                                                                                                                                    Sounds like a nice trip. It's nice that Pap is so adventurous.

                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                      alliegator RE: suzigirl Mar 18, 2014 12:27 PM

                                                                                                                                                                                                                                                                      We sit and watch people a lot :) But we enjoy every minute because it won't last forever.

                                                                                                                                                                                                                                                                  3. linguafood RE: LindaWhit Mar 18, 2014 10:03 AM

                                                                                                                                                                                                                                                                    Ended up grabbing a coupla drinks with two GFs, avoiding all and any green celebrations. Woot.

                                                                                                                                                                                                                                                                    Stopped in at our local roast duck/cocktail purveyor and shared half a roast duck & Sichuan stir-fried spinach with my man, the leftovers of which will be my lunch today. Topped with a fried egg (of course!).

                                                                                                                                                                                                                                                                    He's got the car all day so no can do grocery shopping. Might hafta be another lazy night of take-out. I could go for Indian or barbecue.... we'll see what we're in the mood for later today.

                                                                                                                                                                                                                                                                    Still bitchin' cold around these parts. Spring, where art thou?

                                                                                                                                                                                                                                                                    14 Replies
                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                      LindaWhit RE: linguafood Mar 18, 2014 10:06 AM

                                                                                                                                                                                                                                                                      Supposedly, Spring's just two days away. I think she's just a tease....

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        TorontoJo RE: LindaWhit Mar 18, 2014 10:12 AM

                                                                                                                                                                                                                                                                        I think she's being held up by some cranky immigration official.

                                                                                                                                                                                                                                                                        1. re: TorontoJo
                                                                                                                                                                                                                                                                          foodieX2 RE: TorontoJo Mar 18, 2014 10:40 AM

                                                                                                                                                                                                                                                                          I saw a funny thing on FB. It was basically a "missing" poster for the Heat Miser. Made me laugh!

                                                                                                                                                                                                                                                                      2. re: linguafood
                                                                                                                                                                                                                                                                        suzigirl RE: linguafood Mar 18, 2014 10:18 AM

                                                                                                                                                                                                                                                                        You are a braver soul than I. You couldn't have paid me to go out last night. I'm gettin' old. I even discovered a non touristy place with two dollar beers and I wasn't tempted. Now, two dollar beers on my birthday might be in order.

                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                          linguafood RE: suzigirl Mar 18, 2014 10:25 AM

                                                                                                                                                                                                                                                                          Downtown was pretty much dead, save for two bars where there was actually a line (!). I think the students aren't all back in full force. Yet.

                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                            suzigirl RE: linguafood Mar 18, 2014 10:29 AM

                                                                                                                                                                                                                                                                            That's because they are here running around in bikinis and clogging up the streets!!!!

                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                              mariacarmen RE: linguafood Mar 18, 2014 12:55 PM

                                                                                                                                                                                                                                                                              I was out last night, but just to dinner with girlfriends at a nice place, and no green puke sightings were had, thank god.

                                                                                                                                                                                                                                                                            2. re: suzigirl
                                                                                                                                                                                                                                                                              alliegator RE: suzigirl Mar 18, 2014 12:30 PM

                                                                                                                                                                                                                                                                              I didn't do a damned thing, either. But when my birthday, Memorial Day weekend, and 3 months of good bloodwork all collide in May, peeps better watch out!!

                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                suzigirl RE: alliegator Mar 18, 2014 01:46 PM

                                                                                                                                                                                                                                                                                Either join the party or get the hell out of the way? Is that how it will be? The hardest part will be the decision between fat or booze first. Tough call. A bacon bourbon shot takes care of both at the same time. Although it sounds yukky to me.

                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                  alliegator RE: suzigirl Mar 18, 2014 02:14 PM

                                                                                                                                                                                                                                                                                  I think it's going to go like this.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                    suzigirl RE: alliegator Mar 18, 2014 02:21 PM

                                                                                                                                                                                                                                                                                    Nice lineup.

                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                      alliegator RE: suzigirl Mar 18, 2014 04:33 PM

                                                                                                                                                                                                                                                                                      Feel free to stop in. If anyone has a few too many, I'll provide a nice brunch the next day :)

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                                        suzigirl RE: alliegator Mar 18, 2014 05:06 PM

                                                                                                                                                                                                                                                                                        If there is vodka, I will have a few too many. And of course, celebrating an eating milestone deserves a party. I accept the brunch invite.

                                                                                                                                                                                                                                                                            3. re: linguafood
                                                                                                                                                                                                                                                                              roxlet RE: linguafood Mar 18, 2014 10:53 AM

                                                                                                                                                                                                                                                                              I just went for a little walk with the doggie in town, and I almost froze my ass off. Nice bright blue sky, but it's colder than it looks. Brrrr.

                                                                                                                                                                                                                                                                            4. l
                                                                                                                                                                                                                                                                              LEsherick2007 RE: LindaWhit Mar 18, 2014 10:25 AM

                                                                                                                                                                                                                                                                              I made green pancakes yesterday but topped with strawberries and whipped cream. Then for dinner I par boiled some diced potatoes and made corned beef hash and cooked shredded cabbage with some potato cooking water and butter cooked it down and I also made some of Serious Eats Irish Morning Bread as I had everything to make it. I happen to only have 100% whole wheat flour in my kitchen and I loved the bread I used regular raisins not the golden ones. So moist and slightly sweet.

                                                                                                                                                                                                                                                                              http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: LEsherick2007
                                                                                                                                                                                                                                                                                suzigirl RE: LEsherick2007 Mar 18, 2014 10:31 AM

                                                                                                                                                                                                                                                                                Anew face at the table. Welcome.

                                                                                                                                                                                                                                                                                1. re: LEsherick2007
                                                                                                                                                                                                                                                                                  mariacarmen RE: LEsherick2007 Mar 18, 2014 12:56 PM

                                                                                                                                                                                                                                                                                  ditto.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    l
                                                                                                                                                                                                                                                                                    LEsherick2007 RE: mariacarmen Mar 18, 2014 06:02 PM

                                                                                                                                                                                                                                                                                    Thanks

                                                                                                                                                                                                                                                                                2. fldhkybnva RE: LindaWhit Mar 18, 2014 10:38 AM

                                                                                                                                                                                                                                                                                  I'll probably get home later than I'd like or at least soon before I'd like to go to bed. I think I've been passing out by 9pm these days...gettin' old...Dinner will be an easy through together dish - chicken breast seasoned with Penzey's Tuscan sunset, tossed with spaghetti squash, olive tapenade and Parmesan.

                                                                                                                                                                                                                                                                                  1. LindaWhit RE: LindaWhit Mar 18, 2014 10:42 AM

                                                                                                                                                                                                                                                                                    Out somewhere, I know not where. Courtesy of a coworker who I'm helping to "shop for pantry basics" tonight after work.

                                                                                                                                                                                                                                                                                    She has recently moved into a new home, with a good sized kitchen, and she wants to know how to use it better than the uber-basic boil pasta and toss with sauce, etc. She can cook; she just doesn't do it as often as she'd like, because she usually doesn't have the standard pantry items available at home.

                                                                                                                                                                                                                                                                                    So I asked her to make a list of what she had in her cabinets. Essentially she didn't move any actual edible stuff other than herbs & spices from her previous home. :-) So last night, I made a list some basic pantry items as a suggestion of having them on hand where she can easily put something together. Also put together a suggested list of "upgrade" pots and pans, utensils, knives, etc. that she can buy at her leisure. She's looking forward to poking around Home Goods and kitchen stores.

                                                                                                                                                                                                                                                                                    So we're off to several markets to shop for staples and perhaps a butcher. There are several restaurants in the area - Burton's Grill comes to mind. No matter - it'll be shopping with someone else's money, *and* she's buying dinner and drinks.

                                                                                                                                                                                                                                                                                    That works for me!

                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                      suzigirl RE: LindaWhit Mar 18, 2014 10:48 AM

                                                                                                                                                                                                                                                                                      Now that sounds like fun. Food shopping is a favorite past time. Don't think this trip is free. You'll end up buying something in your travels.

                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                        fldhkybnva RE: suzigirl Mar 18, 2014 10:54 AM

                                                                                                                                                                                                                                                                                        I'd be awful if someone asked me to help them shop for anything at the grocery store. This is why SO refuses to accompany me most days.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                          suzigirl RE: fldhkybnva Mar 18, 2014 11:04 AM

                                                                                                                                                                                                                                                                                          Strangely enough, James likes going shopping. It's kind of fun. And as the perfect gentleman, he always pays. Gotta love that.
                                                                                                                                                                                                                                                                                          I get to shop for a client who is housebound. I never get out of the store empty handed. So have first hand experience that I AM awful when asked for help shopping.

                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                            foodieX2 RE: suzigirl Mar 18, 2014 11:11 AM

                                                                                                                                                                                                                                                                                            I consider myself wonderful at it because its just so damn easy spending other peoples money, LOL!

                                                                                                                                                                                                                                                                                            Mys sister hates shopping with me for just that reason- I talk her into buying things (that look fabulous!) but realistically I would never spend myself.

                                                                                                                                                                                                                                                                                            Now CVS or Target on the other hand? My husband hates when I just have to "run in". He know that means way too much of stuff we don't need.

                                                                                                                                                                                                                                                                                            And anything I find at TJ's or WF is considered "essentials", right????

                                                                                                                                                                                                                                                                                        2. re: suzigirl
                                                                                                                                                                                                                                                                                          LindaWhit RE: suzigirl Mar 18, 2014 07:33 PM

                                                                                                                                                                                                                                                                                          Initial shopping - done. It was nowhere near what I would have purchased, but I'm a pantry filler, and she's just getting her feet wet. I think once she makes chili this weekend, and realizes the crushed tomatoes, diced tomatoes, and kidney beans that we just bought are now gone, she'll realize the idea of keeping an extra can or two of various items so she can make a dinner on the fly is a good thing. But it's a start.

                                                                                                                                                                                                                                                                                          I was enjoying watching her take notes as to how to use different food items, and how to combine things. She looks at farfalle pasta and sees just pasta. I see pasta salad to be made with the CSA veggies this summer, I see a hot pasta, peas and lemon with a light cream sauce, I see soups, etc. I also plan on giving her a list I found a *long* time ago in a magazine of which herbs and spices go with which foods, so that might help her "play". She's also asked for some recipes, so I'll go deep-diving into my MasterCook software this weekend. I think once she gets a few things under her belt, she'll have a better idea of what to do. She's Indian, so it's not like she hasn't had different foods - she just hasn't had to cook much for herself; she admits her Mom does a lot of cooking for her freezer, but now she wants to do it.

                                                                                                                                                                                                                                                                                          Dinner - local pub near the office building where we used to work - she had blackened mahi mahi, I had beef tenderloin sliders with Boursin cheese and caramelized onions with double-fried fries on the side. There were glasses of wine. Two for each of us. And lots and lots and lots and lots of talking. Enough to get me thinking. Yes, I'm being cryptic.

                                                                                                                                                                                                                                                                                          As for the shopping recos - I gave her suggestions of Calphalon stainless steel pots and pans, sauté skillets, a nonstick skillet or two, a Le Creuset braiser, Shun Classic or Henckels Professional "S" knives (however, I told her she has to go hold the knives and see which fits properly and balances correctly in her hand), tongs, whisks, mise en place bowls, various other utensils.

                                                                                                                                                                                                                                                                                          It was a nice way to spend a Tuesday evening with a coworker. Yeah, we talked work (that's the thinking part). But it was also nice to just talk about "stuff" with a coworker.

                                                                                                                                                                                                                                                                                          ETA: not sure why this ended up responding to suzigirl; I thought I had responded to myself. Oh well. I'll blame it on the 2 glasses of wine. :-)

                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            mariacarmen RE: LindaWhit Mar 18, 2014 09:17 PM

                                                                                                                                                                                                                                                                                            seeing a change for LW in that cryptic-ness...?

                                                                                                                                                                                                                                                                                            great help you gave your co-worker!

                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                              fldhkybnva RE: LindaWhit Mar 19, 2014 03:02 AM

                                                                                                                                                                                                                                                                                              Sounds fun I love helping others see the wealth of options in simple ingredients. Soon she'll be a hoarder too. I used tomatoes yesterday leaving me with only 3 cans left and I added it to the list...it's like I'm preparing for a fallout.

                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                LindaWhit RE: fldhkybnva Mar 19, 2014 05:59 AM

                                                                                                                                                                                                                                                                                                *EXACTLY*, fieldhawk! If I get down to 2 of something, I have to go buy more! LOL

                                                                                                                                                                                                                                                                                                I want her to get into the habit of keeping a running shopping list as well. When something gets used up, write it down THEN - don't wait until you're going shopping and then look in your cabinets to see what you might need. Invariably, you forget. I'll try and teach her my Mom's shopping list trick - write the items in the aisle order of the supermarket - fresh veggies in the upper left hand corner, dairy in the lower right hand corner, and everything else in between. :-)

                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                  fldhkybnva RE: LindaWhit Mar 19, 2014 07:43 AM

                                                                                                                                                                                                                                                                                                  So true, I organize the same way. PB used up last, it has been replenished already with a quick trip this morning while in the area to get coffee. It's so great to run out of something and nearly almost freak out but realize there's an extra, even for non-food items like aluminum foil and especially for condiments.

                                                                                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                                                                                            ChristinaMason RE: LindaWhit Mar 18, 2014 03:00 PM

                                                                                                                                                                                                                                                                                            That's really cool--what a good doobie!

                                                                                                                                                                                                                                                                                            Are you going to share your list of suggestions? :-D

                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                              MamasCooking RE: LindaWhit Mar 18, 2014 04:34 PM

                                                                                                                                                                                                                                                                                              That is so nice of you. Sounds like fun too.

                                                                                                                                                                                                                                                                                            2. a
                                                                                                                                                                                                                                                                                              Aussieshepsx2 RE: LindaWhit Mar 18, 2014 11:44 AM

                                                                                                                                                                                                                                                                                              Completely uninspired last night. An earthquake wake-up call followed by an appointment with the tax man will suck the life right out of you (ask me how I know)! Managed to heat up some left over steak and used that in soft tacos. No green beer, but there was a strong IPA from Denver split with DH.

                                                                                                                                                                                                                                                                                              Tonight I am meeting a friend for cocktails at a local fish place; thinking of ordering a few oysters too. Then DH and I will have to figure out dinner yet again. I really need to do better at planning in advance like many of you.

                                                                                                                                                                                                                                                                                              1. Njchicaa RE: LindaWhit Mar 18, 2014 02:39 PM

                                                                                                                                                                                                                                                                                                Lazy night tonight. A pan of homemade mac and cheese pulled from the freezer and green salad with lemon-thyme vinaigrette. I'm sure my husband will have some kind of "where is the meat" comment.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                                                                  roxlet RE: Njchicaa Mar 18, 2014 02:49 PM

                                                                                                                                                                                                                                                                                                  Or as a friend of ours once famously said after a tasting dinner, "Thanks for the snacks. When's dinner?" Lol.

                                                                                                                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                                                                                                                    MidwesternerTT RE: Njchicaa Mar 18, 2014 07:44 PM

                                                                                                                                                                                                                                                                                                    I learned recently that a few pieces of crispy bacon are an easy and quick comment-prevention side. Or in a salad, a couple slices of deli-meat, chopped, to make it a "chef's salad". In my spouse's view it doesn't need to be a lot of meat, just "some".

                                                                                                                                                                                                                                                                                                  2. foodieX2 RE: LindaWhit Mar 18, 2014 02:51 PM

                                                                                                                                                                                                                                                                                                    One good thing about being on my own this week is that I don't have to make a "real" dinner and I can eat at my leisure. No worrying about homework, showers and bed times. I also don't have make a "well rounded" meal, lol!

                                                                                                                                                                                                                                                                                                    So WFD??

                                                                                                                                                                                                                                                                                                    First things first-a really nice glass of wine!

                                                                                                                                                                                                                                                                                                    Second I plan on making a nibble plate. I have shelled edamame, baby carrots and some hummus. Nibble nibble while I catch up on the Big Bang Theory on Tivo

                                                                                                                                                                                                                                                                                                    Then I am going cook up a batch of TJ's pork potstickers with an extra gingery, extra spicy soy dipping sauce

                                                                                                                                                                                                                                                                                                    If I am still hungry I have TJ's Alsatian flat bread pizza. The leftovers would make a really nice breakfast tomorrow

                                                                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                      suzigirl RE: foodieX2 Mar 18, 2014 03:00 PM

                                                                                                                                                                                                                                                                                                      Last time I was having an alone night I at a whole green tomato, sliced and fried and dipped in ranch chased by a vodka and club soda with lime. That's it. You're free night sounds delicious. Enjoy the down time.

                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                        foodieX2 RE: foodieX2 Mar 18, 2014 04:51 PM

                                                                                                                                                                                                                                                                                                        So I passed on the flat bread and instead thawed out some raw beignets from the freezer. I made them a few weeks ago for dinner party. I have say I'm feeling a little smug and proud. They came out great, even from frozen. Big and puffy, not greasy at all and the dusting of powder sugar….heaven!

                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                          n
                                                                                                                                                                                                                                                                                                          nothingswrong RE: foodieX2 Mar 19, 2014 02:06 AM

                                                                                                                                                                                                                                                                                                          Do you happen to remember which beignet recipe you used? A friend wants to do them this weekend, and we're scouting recipes.

                                                                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                                                                            fldhkybnva RE: nothingswrong Mar 19, 2014 03:05 AM

                                                                                                                                                                                                                                                                                                            You popped into my mind last night, nothingswrong. I hope you're doing ok.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              n
                                                                                                                                                                                                                                                                                                              nothingswrong RE: fldhkybnva Mar 19, 2014 01:01 PM

                                                                                                                                                                                                                                                                                                              Thanks fldhk :)

                                                                                                                                                                                                                                                                                                              It has been a VERY rough week, beyond reasons I could/should explain here.

                                                                                                                                                                                                                                                                                                              WFD has been random slices of bread, string cheese, and potato chips. Not post-worthy, interesting, or nourishing by any stretch of the imagination.

                                                                                                                                                                                                                                                                                                              I still enjoy reading through everyone's food though!

                                                                                                                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                suzigirl RE: nothingswrong Mar 19, 2014 03:51 PM

                                                                                                                                                                                                                                                                                                                I am sorry you are having a rough patch. Keep up your good attitude.

                                                                                                                                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                  mariacarmen RE: nothingswrong Mar 20, 2014 02:59 PM

                                                                                                                                                                                                                                                                                                                  hang in there, nw. we're rooting for you.!

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                                                    nothingswrong RE: mariacarmen Mar 21, 2014 08:27 PM

                                                                                                                                                                                                                                                                                                                    Aww, thanks mc!

                                                                                                                                                                                                                                                                                                              2. re: nothingswrong
                                                                                                                                                                                                                                                                                                                roxlet RE: nothingswrong Mar 19, 2014 04:58 AM

                                                                                                                                                                                                                                                                                                                I made some really good beignets with a no-knead sweet bread recipe. Someone had given us one of those Cafe du Monde beignet mixes, and they cooked up to be so disappointing, that I had to make them right. I don't remember how, but I think an internet search turned up the recipe I used, and they were really good. And why not? As I recall, the recipe had a lot of butter and sugar in it!

                                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                                                                                  nothingswrong RE: roxlet Mar 19, 2014 01:03 PM

                                                                                                                                                                                                                                                                                                                  Thanks roxlet.

                                                                                                                                                                                                                                                                                                                  I was thinking of trying the version I saw on an episode of America's Test Kitchen. They just looked so damn amazing! Although I've never seen a beignet that didn't *look* amazing.

                                                                                                                                                                                                                                                                                                                  I've never had one, so am seriously looking forward to it. My friend will be breaking a many-months-long carb fast to eat them; they have to be good!

                                                                                                                                                                                                                                                                                                                2. re: nothingswrong
                                                                                                                                                                                                                                                                                                                  foodieX2 RE: nothingswrong Mar 19, 2014 03:47 PM

                                                                                                                                                                                                                                                                                                                  Hi Nothingswrong- here the link with the recipe I used

                                                                                                                                                                                                                                                                                                                  Hope everything is ok <hug>

                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/969344

                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                                                    nothingswrong RE: foodieX2 Mar 19, 2014 07:31 PM

                                                                                                                                                                                                                                                                                                                    Thanks, I came across that one in my research but wasn't going to use it since there were no reviews. But if you say they were great, I'll add it to the short list :)

                                                                                                                                                                                                                                                                                                            2. linguafood RE: LindaWhit Mar 18, 2014 03:02 PM

                                                                                                                                                                                                                                                                                                              I've made the call: Greek tonight. All that talk about lamb recently has me craving some leg o' lamb, choriatiki & their "3 dips" -- tzatziki, fava & a really fab, smoky melitsanosalata with feta. BYOB, too :-)

                                                                                                                                                                                                                                                                                                              1. k
                                                                                                                                                                                                                                                                                                                kcshigekawa RE: LindaWhit Mar 18, 2014 03:47 PM

                                                                                                                                                                                                                                                                                                                Corned beef hash, with onions, potatoes, parsnip and rutabaga, (with one of Clarissa's fried eggs on top) with cold green beans warmed up in garlic/lemon butter.

                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                1. re: kcshigekawa
                                                                                                                                                                                                                                                                                                                  suzigirl RE: kcshigekawa Mar 18, 2014 04:36 PM

                                                                                                                                                                                                                                                                                                                  Sounds wonderful. Welcome to WFD.

                                                                                                                                                                                                                                                                                                                  1. re: kcshigekawa
                                                                                                                                                                                                                                                                                                                    roxlet RE: kcshigekawa Mar 18, 2014 04:49 PM

                                                                                                                                                                                                                                                                                                                    Welcome!!

                                                                                                                                                                                                                                                                                                                    1. re: kcshigekawa
                                                                                                                                                                                                                                                                                                                      Fowler RE: kcshigekawa Mar 18, 2014 05:14 PM

                                                                                                                                                                                                                                                                                                                      Thanks for pulling up a chair to the table. Welcome and I look forward to hearing more from you kcshigekawa. You did bring something to drink though, right? :-D

                                                                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                                                                        k
                                                                                                                                                                                                                                                                                                                        kcshigekawa RE: Fowler Mar 19, 2014 10:21 AM

                                                                                                                                                                                                                                                                                                                        Vodka rocks, or Petaluma Strong Ale from Dempsey's is all I've got at the moment...which would you prefer?

                                                                                                                                                                                                                                                                                                                        ;->

                                                                                                                                                                                                                                                                                                                        1. re: kcshigekawa
                                                                                                                                                                                                                                                                                                                          Fowler RE: kcshigekawa Mar 19, 2014 10:30 AM

                                                                                                                                                                                                                                                                                                                          That ale is great and I will bring the Lagunitas.

                                                                                                                                                                                                                                                                                                                    2. steve h. RE: LindaWhit Mar 18, 2014 04:46 PM

                                                                                                                                                                                                                                                                                                                      Deb scouted the fridge and pulled out skirt steak from the freezer. She also pulled leftover black beans and rice from the recesses of the coolerator.

                                                                                                                                                                                                                                                                                                                      Beans and rice will be gently reheated. The skirt steak will be spiced with a dry rub and cooked on a two-burner, cast-iron griddle. Beer and wine on the counter. NCIS on the plasma, Deb insists.

                                                                                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                        steve h. RE: steve h. Mar 18, 2014 05:12 PM

                                                                                                                                                                                                                                                                                                                        Well, that didn't work.

                                                                                                                                                                                                                                                                                                                        Best intentions and all but two simple facts bubble to the surface: Don't freeze quality skirt steak; black beans and rice have a limited shelf life.

                                                                                                                                                                                                                                                                                                                        House red is modest but adequate compensation. I'll slink to the corner now.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                          linguafood RE: steve h. Mar 18, 2014 05:15 PM

                                                                                                                                                                                                                                                                                                                          Wine for dinner!

                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                            steve h. RE: linguafood Mar 18, 2014 05:16 PM

                                                                                                                                                                                                                                                                                                                            The cornerstone of a nutritious meal!

                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                              roxlet RE: linguafood Mar 19, 2014 04:59 AM

                                                                                                                                                                                                                                                                                                                              That's the spirit!

                                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                                              suzigirl RE: steve h. Mar 18, 2014 05:16 PM

                                                                                                                                                                                                                                                                                                                              I hate when a dinner fails. Any peanut butter around to make a sandwich?

                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: suzigirl Mar 18, 2014 05:23 PM

                                                                                                                                                                                                                                                                                                                                Seriously! PB saved the day last week for me with the failed livers.

                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                  alliegator RE: suzigirl Mar 18, 2014 05:28 PM

                                                                                                                                                                                                                                                                                                                                  I keep a frozen Home Run Inn sausage and onion pizza in the freezer most of the time for such occasions. Sure, frozen pizza is pure $hit, but it sure is good when your dinner didn't go as planned.

                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: suzigirl Mar 18, 2014 06:27 PM

                                                                                                                                                                                                                                                                                                                                    Our trouble is we always have the PB but rarely bread or crackers...

                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                      suzigirl RE: ChristinaMason Mar 18, 2014 06:44 PM

                                                                                                                                                                                                                                                                                                                                      I can attest that PB mixed with strawberry jelly eaten off a spoon can alleviate the cracker/bread problem.

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: ChristinaMason Mar 19, 2014 03:05 AM

                                                                                                                                                                                                                                                                                                                                        Spoon?

                                                                                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                                                                                      alliegator RE: steve h. Mar 18, 2014 05:17 PM

                                                                                                                                                                                                                                                                                                                                      Don't slink! Now we all have this little factoid in our brains. Enjoy the wine :)

                                                                                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                                                                                        steve h. RE: alliegator Mar 18, 2014 05:20 PM

                                                                                                                                                                                                                                                                                                                                        Thanks. I'm ok with falling on my face. Wine helps. ;-)

                                                                                                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: steve h. Mar 18, 2014 09:21 PM

                                                                                                                                                                                                                                                                                                                                        sorry it wasn't up to your usual standard, but i bet it was pretty ok. and house red alleviates many woes. friends sent me a condolence package of their favorite blend of red - and i'm loving it. it's my new house.

                                                                                                                                                                                                                                                                                                                                    3. roxlet RE: LindaWhit Mar 18, 2014 04:51 PM

                                                                                                                                                                                                                                                                                                                                      With the son away enjoying spring break in a warmer clime, and rjbh20 playing squash with the guys, it was just me for dinner. There was a chicken breast in the fridge that had been butterflied and pounded, so I cut it in strips, seared it, and added some pasta and some pesto. It was simple and fast.

                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                        steve h. RE: roxlet Mar 18, 2014 05:22 PM

                                                                                                                                                                                                                                                                                                                                        Pasta and pesto is a meal unto itself. Quality house wine helps.

                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                          m
                                                                                                                                                                                                                                                                                                                                          MAH RE: steve h. Mar 18, 2014 07:36 PM

                                                                                                                                                                                                                                                                                                                                          sounds like a delicious meal for one. enjoy.

                                                                                                                                                                                                                                                                                                                                          1. re: MAH
                                                                                                                                                                                                                                                                                                                                            roxlet RE: MAH Mar 19, 2014 05:00 AM

                                                                                                                                                                                                                                                                                                                                            Enough for two! rjbh20 finished the rest after his game.

                                                                                                                                                                                                                                                                                                                                      2. suzigirl RE: LindaWhit Mar 18, 2014 04:58 PM

                                                                                                                                                                                                                                                                                                                                        I would love to say I am having some rendition of leftover corned beef but we killed the whole damn thing. I'm serious, all of it. Between my dinner, James two servings and(since he liked it so much) an extra big serving for his lunchbox and lastly, my lunch. Delicious gluttony.
                                                                                                                                                                                                                                                                                                                                        So tonight is going to be veal picatta, broccoli from the garden and a chopped vegetable salad with cucumbers, orange peppers, the last tomatoes from the garden(they have been ripening on the counter since we pulled the plants already) celery, baby carrot coins and parsley(also from the garden) and since the picatta will be acidic, ranch dressing. Watermelon for dessert.

                                                                                                                                                                                                                                                                                                                                        1. helen_m RE: LindaWhit Mar 18, 2014 05:26 PM

                                                                                                                                                                                                                                                                                                                                          I was planning to make chargrilled duck breast with pomegranate salsa but no pomegranates were to be found! So it's duck breast, the slashed skin rubbed with fennel seeds, salt and chilli pan seared then shoved into the oven for 10 minutes. It's resting now before slicing.

                                                                                                                                                                                                                                                                                                                                          It'll be served with a huge salad of watercress, pea shoots, mint and spring onions with a dressing of ginger, red chilli, tamari, sesame oil, lime and orange juice. Steamed jasmine rice was requested at last minute by my hungry OH.

                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: helen_m
                                                                                                                                                                                                                                                                                                                                            linguafood RE: helen_m Mar 18, 2014 05:30 PM

                                                                                                                                                                                                                                                                                                                                            Yeah, I'm pretty sure pom season's over at this point...

                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                              helen_m RE: linguafood Mar 18, 2014 06:23 PM

                                                                                                                                                                                                                                                                                                                                              How weird, in the UK they're available pretty much all year round. Anyway, the back up dinner was really, really good. I will definitely make it again. Maybe with some snap peas for crunch.

                                                                                                                                                                                                                                                                                                                                            2. re: helen_m
                                                                                                                                                                                                                                                                                                                                              mariacarmen RE: helen_m Mar 18, 2014 09:22 PM

                                                                                                                                                                                                                                                                                                                                              oh dear god that sounds good!

                                                                                                                                                                                                                                                                                                                                            3. Cherylptw RE: LindaWhit Mar 18, 2014 06:05 PM

                                                                                                                                                                                                                                                                                                                                              Sick people in (fiance & I) my house so not much inspiration going on these days. Sunday he slept ALL day (He has NEVER done that) with the exception of about an hour in the afternoon so dinner was late. I made braised a chuck roast, made some gravy and rice and mixed vegetables.

                                                                                                                                                                                                                                                                                                                                              Yesterday, I re-heated the grilled chicken from the Thursday; it was served with creamy chicken rice (leftover rice mixed with cream of chicken soup...don't be too harsh on me!) The second side was blanched broccoli with butter & lemon pepper seasoning.

                                                                                                                                                                                                                                                                                                                                              Tonight I made the DF a grilled veal chop and smoked gouda mac & cheese. I had spaghetti with veal parmesan; we both had a simple sauteed broccoli.

                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                foodieX2 RE: Cherylptw Mar 18, 2014 06:09 PM

                                                                                                                                                                                                                                                                                                                                                those aren't such bad eats for being sick. bravo!

                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                  juliejulez RE: Cherylptw Mar 18, 2014 06:16 PM

                                                                                                                                                                                                                                                                                                                                                  Hey that chicken and rice sounds pretty good to this sicky over here.

                                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: Cherylptw Mar 18, 2014 09:23 PM

                                                                                                                                                                                                                                                                                                                                                    hope you're much better - that smoked gouda mac sounds amazing.

                                                                                                                                                                                                                                                                                                                                                  2. prima RE: LindaWhit Mar 18, 2014 06:13 PM

                                                                                                                                                                                                                                                                                                                                                    Roasted chicken, roasted beets, sauteed beet greens with evoo, garlic and white wine vinegar, Greek salad and wild rice pilaf with cremini and toasted pine nuts.

                                                                                                                                                                                                                                                                                                                                                    1. TorontoJo RE: LindaWhit Mar 18, 2014 06:19 PM

                                                                                                                                                                                                                                                                                                                                                      DH is on a liquid diet for two days in preparation for some tests. I was particularly busy with work and then had a 7pm conference call. So at 6:52 (literally), I ran into the kitchen, threw a piece of naan from last night's dinner into the toaster oven, grabbed the leftover sirloin tip roast from the fridge, sliced a few pieces off and tossed them in a frying pan to warm quickly. I slapped the roast beef on the naan, squirted some A-1 sauce on it and folded the naan over to make a sandwich. Poured an enormous glass of sake and dialed into my conference call.

                                                                                                                                                                                                                                                                                                                                                      It wasn't a pretty, elegant or well-balanced meal, but it was good and it got me through my meeting. :)

                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                                                                                                                                                                        tcamp RE: TorontoJo Mar 19, 2014 06:59 AM

                                                                                                                                                                                                                                                                                                                                                        IMO, conference calls would be much more fun if accompanied by a large glass of sake.

                                                                                                                                                                                                                                                                                                                                                        1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                          TorontoJo RE: tcamp Mar 19, 2014 07:30 AM

                                                                                                                                                                                                                                                                                                                                                          I cannot disagree. :)

                                                                                                                                                                                                                                                                                                                                                      2. juliejulez RE: LindaWhit Mar 18, 2014 06:19 PM

                                                                                                                                                                                                                                                                                                                                                        I'm still hacking up a lung so coworker suggested Pho. Off went went, then realized our usual spot is closed on Tuesdays. So we went to another one, but then while waiting for the food my cold meds induced brain realized I had an appointment coming to the office in 10 minutes. So the restaurant changed the order to-go, and then I ended up being so busy for the afternoon I didn't eat. I ate the pho when I got home around 5. It definitely was nowhere good as our usual spot, but it was good enough for me today.

                                                                                                                                                                                                                                                                                                                                                        Since pho is delicious, but not really filling, I'm sure I'll come up with something else here in awhile. Maybe dig some sourdough out of the freezer and make a grilled cheese, that sounds kind of good. Or I might get extra lazy and *gasp* eat a hot pocket.

                                                                                                                                                                                                                                                                                                                                                        Still no grocery shopping done.

                                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                          foodieX2 RE: juliejulez Mar 18, 2014 06:22 PM

                                                                                                                                                                                                                                                                                                                                                          feel better! and I am of the mind that even mediocre Pho is better than no Pho at all!

                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                            mariacarmen RE: juliejulez Mar 18, 2014 09:24 PM

                                                                                                                                                                                                                                                                                                                                                            aw, sucky day! hope tomorrow is better.

                                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: juliejulez Mar 19, 2014 07:54 AM

                                                                                                                                                                                                                                                                                                                                                              Feel better soon, Julie.

                                                                                                                                                                                                                                                                                                                                                            2. JTPhilly RE: LindaWhit Mar 18, 2014 06:32 PM

                                                                                                                                                                                                                                                                                                                                                              Maybe its the holiday passing or the waning winter but I was feeling sentimental I decided to make a chicken with Potato Stuffing inspired by my step grandmother's Potato Turkey stuffing - made it in her Cast Iron DO - one of my favorite pans - its just amazing and reminds me of her amazing food that was unique from my own familiy's. Side of sauteed red cabbage in my old Wapak 9 - everything laced with the fat from some ham I had saved and lots of butter, rosemary, thyme and cracked pepper.

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                                                                                                                                                                                                                                                                                                                                                                ChristinaMason RE: JTPhilly Mar 18, 2014 06:39 PM

                                                                                                                                                                                                                                                                                                                                                                That sounds so good. Please tell us more.

                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                  JTPhilly RE: ChristinaMason Mar 18, 2014 10:19 PM

                                                                                                                                                                                                                                                                                                                                                                  I don't have a recipe just a memory of a potato and pork based stuffing for thanksgiving and everyday excellent chicken from same cook. My variation tonight sweat onion and celery in diced ham trimmings add boiled (just under done) potatoes butter and seasoning to create stuffing. Rub bird with butter, olive oil, herb compound under and over skin, stuff, truss and roast breast down in covered do for 50 min, flip and roast uncovered til done. The potatoes take on great flavor and the bird was juicy and crispy. Some sticky residue in bottom of do but was easily deglazed with wine and stock then strained and reduced for jus. not a copy of the lost original but the spirit was there. That DO is perfect every time.

                                                                                                                                                                                                                                                                                                                                                                  1. re: JTPhilly
                                                                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: JTPhilly Mar 19, 2014 05:43 AM

                                                                                                                                                                                                                                                                                                                                                                    Very interesting, thanks! I found a recipe online, but it calls for sausage: http://www.tasteofhome.com/recipes/ch...

                                                                                                                                                                                                                                                                                                                                                                    Do you leave the potatoes chunky?

                                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                      JTPhilly RE: ChristinaMason Mar 19, 2014 06:55 AM

                                                                                                                                                                                                                                                                                                                                                                      Yes I think the original was sausage, that recipe looks pretty much right - but I had ham. It worked - it was mostly the fatty bits I had trimmed and frozen- lots of clove and spice infused into it - added a nice taste.

                                                                                                                                                                                                                                                                                                                                                                      I also used some ham fat in sauté for the cabbage to bring it together too

                                                                                                                                                                                                                                                                                                                                                                      I leave the potatoes fairly chunky but they end up pretty smooth after stuffing roasting and removing

                                                                                                                                                                                                                                                                                                                                                              2. ChristinaMason RE: LindaWhit Mar 18, 2014 06:33 PM

                                                                                                                                                                                                                                                                                                                                                                Tonight was the stout beef stew with root veg. I started yesterday. Very good, and there are plenty of leftovers for lunches, too. I love braising!

                                                                                                                                                                                                                                                                                                                                                                Speaking of which, DH and I prepped some Hungarian cabbage rolls for the slow cooker tomorrow: http://easteuropeanfood.about.com/od/...

                                                                                                                                                                                                                                                                                                                                                                Basically you make a filling with meat, rice, onion, and garlic and roll up in cabbage leaves before nestling in a tomatoey sauce with fermented sauerkraut and sliced ham. We used a Polish ham picked up on our last trip to Baltimore, and I'm quite intrigued to see how this all turns out. I stuck pretty close to the recipe except for some extra seasoning and using tomato sauce instead of juice.

                                                                                                                                                                                                                                                                                                                                                                Evan Williams single barrel for dessert.

                                                                                                                                                                                                                                                                                                                                                                1. BananaBirkLarsen RE: LindaWhit Mar 18, 2014 06:50 PM

                                                                                                                                                                                                                                                                                                                                                                  I'm celebrating St. Patty's a bit late this year, in spite of the fact that my mom's side of the family actually is Irish. I put my corned beef in the brine yesterday evening, so it should be ready some time next week. That said, it's been a pretty good week of eating.

                                                                                                                                                                                                                                                                                                                                                                  Last Thursday's ramen turned out really, really good, but not quite perfect yet. The tonkatsu broth was wonderfully creamy, but the white miso I mixed in as a seasoning got lost in all the noodles and toppings and the broth seemed a little bland. Fortunately, I've got 2 meals worth of broth base in the freezer, so I've got room to experiment without the 12 hour cook time. I used TJ's pre-cooked pork belly, marinated in a sake-soy-ginger-sugar mix overnight, which turned out wonderful. The soft boiled, marinated eggs were absolutely perfect. I also used some sliced, raw cabbage and green onions, which added a nice freshness and crunch.

                                                                                                                                                                                                                                                                                                                                                                  Friday was fried rice using leftover pork belly, sliced cabbage and some spring roll filling I also had in the fridge. Saturday was calzones filled with basil-chicken sausage, smoked, sundried tomatoes, red pepper and fresh basil. Sunday was a cobbled together green curry, using part of a rotisserie chicken, some curried cauliflower I had been gifted at work, a bunch of sliced jalapenos and the last of the fresh basil. Yesterday was sweet-and-sour meatballs, garlic-brie mashed potatoes and roast asparagus with salt and lime.

                                                                                                                                                                                                                                                                                                                                                                  Tonight's baked penne is in the oven. I made a light sauce out of sauteed onions, garlic, mushrooms, red pepper and a can of fire roasted tomatoes, with a few vinegar olives and a spoonful of pesto I made a while ago. Mixed the penne with the sauce and layered it all with slices of roast eggplant and fresh mozzarella. Should be done pretty soon.

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                                                                                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: BananaBirkLarsen Mar 18, 2014 09:35 PM

                                                                                                                                                                                                                                                                                                                                                                    your ramen sounds wonderful. did you use a fairly simple (i'm hoping) recipe for the tonkotsu broth? i've read ones that were pretty labor intensive.... i'm a newbie to "real" ramen (as opposed to the instant stuff, which i also like) and fell in love with the rich porky creaminess of tonkotsu.

                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                      BananaBirkLarsen RE: mariacarmen Mar 19, 2014 09:59 AM

                                                                                                                                                                                                                                                                                                                                                                      I used the serious eats recipe found here: http://www.seriouseats.com/2012/02/ho... only I found a great deal on some nice pork bones, so I used those instead of the trotters, and I doubled the scallions because I couldn't find any leeks. And I replaced the fat back with a half pound of bacon, which I didn't stir in at the end (next time I think I might use the whole pound). It was definitely time consuming, but not horribly labor intensive. It has to cook forEVER. I split it up over two days, cooking for 6 hours, then sticking it in the fridge overnight, then cooking for another 6 hours. I also did the blanch-and-rinse thing as described, but didn't go overboard. Just gave everything a good rinse and tossed it back into the pot. Definitely worth the time it takes, since there was a lot of grey scum that went down the drain.

                                                                                                                                                                                                                                                                                                                                                                  2. b
                                                                                                                                                                                                                                                                                                                                                                    bear RE: LindaWhit Mar 18, 2014 07:10 PM

                                                                                                                                                                                                                                                                                                                                                                    Fried Chicken a la Thomas Keller, Yeasted Waffles a la Adam Ried, and my son's smoky vegetarian braised greens to round out the meal for the vegetarians among us. Everything was quite yummy and it's so nice to have leftover fried chicken for dinner tomorrow.

                                                                                                                                                                                                                                                                                                                                                                     
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                                                                                                                                                                                                                                                                                                                                                                    1. re: bear
                                                                                                                                                                                                                                                                                                                                                                      steve h. RE: bear Mar 18, 2014 07:12 PM

                                                                                                                                                                                                                                                                                                                                                                      Wow.

                                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                        LindaWhit RE: steve h. Mar 18, 2014 07:38 PM

                                                                                                                                                                                                                                                                                                                                                                        SERIOUS Wow.

                                                                                                                                                                                                                                                                                                                                                                      2. re: bear
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: bear Mar 18, 2014 08:36 PM

                                                                                                                                                                                                                                                                                                                                                                        drool!

                                                                                                                                                                                                                                                                                                                                                                        1. re: bear
                                                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: bear Mar 18, 2014 09:35 PM

                                                                                                                                                                                                                                                                                                                                                                          Wow is right!

                                                                                                                                                                                                                                                                                                                                                                          1. re: bear
                                                                                                                                                                                                                                                                                                                                                                            roxlet RE: bear Mar 19, 2014 05:01 AM

                                                                                                                                                                                                                                                                                                                                                                            Wow is right! But now I want this version. Has anyone seen ghost pepper powder in the store?

                                                                                                                                                                                                                                                                                                                                                                            http://www.nytimes.com/recipes/101613...

                                                                                                                                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                              b
                                                                                                                                                                                                                                                                                                                                                                              bear RE: roxlet Mar 19, 2014 05:58 AM

                                                                                                                                                                                                                                                                                                                                                                              Hey, roxlet, I think you posted the wrong link. This brings me to a beauty product article.

                                                                                                                                                                                                                                                                                                                                                                              1. re: bear
                                                                                                                                                                                                                                                                                                                                                                                roxlet RE: bear Mar 19, 2014 06:08 AM

                                                                                                                                                                                                                                                                                                                                                                                Thanks! I fixed it!

                                                                                                                                                                                                                                                                                                                                                                              2. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                Fowler RE: roxlet Mar 19, 2014 06:52 AM

                                                                                                                                                                                                                                                                                                                                                                                I have some but it goes under a different name than ghost pepper and I do not recall it off the top of my head. When I get home from Aspen I will check the can and post a link to where you can buy it.

                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen RE: roxlet Mar 19, 2014 09:46 AM

                                                                                                                                                                                                                                                                                                                                                                                  Trader Joe's sells ground dried ghost pepper flakes, in one of those pepper grinders. I just bought some about a month ago....

                                                                                                                                                                                                                                                                                                                                                                                2. re: bear
                                                                                                                                                                                                                                                                                                                                                                                  BananaBirkLarsen RE: bear Mar 19, 2014 10:00 AM

                                                                                                                                                                                                                                                                                                                                                                                  This looks so good I seriously considered scrapping my dinner plans in favor of chicken and waffles until I realised I don't have a single one of the ingredients. Damn. Maybe tomorrow.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                                                                                    b
                                                                                                                                                                                                                                                                                                                                                                                    bear RE: BananaBirkLarsen Mar 19, 2014 10:16 AM

                                                                                                                                                                                                                                                                                                                                                                                    I recommend Adam Ried's yeast-raised waffles if you have the time to throw them together several hours before. I leave them at room temp for about 8 hrs. and then add the eggs and vanilla before cooking. They have a nice complex flavor. Of course, Keller's chicken ain't too bad, either.

                                                                                                                                                                                                                                                                                                                                                                                    It helps that my son likes to plate the food nicely. He's much more patient than I am in that regard.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: bear
                                                                                                                                                                                                                                                                                                                                                                                      BananaBirkLarsen RE: bear Mar 19, 2014 11:14 AM

                                                                                                                                                                                                                                                                                                                                                                                      He's probably more patient than I am in regards to plating, too. I have a tendency to eat half my dinner while I'm cooking it and then throw the rest on a couple of plates (especially after work, when I'm tired).

                                                                                                                                                                                                                                                                                                                                                                                      I just took a look around and found that waffle recipe here: http://www.boston.com/lifestyle/food/... This is definitely going to make an appearance in the dinner rotation soon.

                                                                                                                                                                                                                                                                                                                                                                                  2. re: bear
                                                                                                                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                                                                                                                    nothingswrong RE: bear Mar 19, 2014 01:08 PM

                                                                                                                                                                                                                                                                                                                                                                                    We've talked about the chicken, we've talked about the waffles. Now I want to know if your son has some secret to share about vegetarian braised greens. What does he use to make them "smoky?"

                                                                                                                                                                                                                                                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                                                                      b
                                                                                                                                                                                                                                                                                                                                                                                      bear RE: nothingswrong Mar 19, 2014 01:31 PM

                                                                                                                                                                                                                                                                                                                                                                                      Just a little pureed chipotle and smoked paprika. He also sautéed onions and garlic and added just a touch of Better Than Bouillon Veggie base, a dab of molasses and red wine vinegar (not too much), and liberal amounts of salt with enough water to braise the greens but not make them too soupy. They were quite flavorful.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: bear
                                                                                                                                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                                                                                                                                        nothingswrong RE: bear Mar 19, 2014 07:33 PM

                                                                                                                                                                                                                                                                                                                                                                                        Sounds delicious! I don't really eat pork products and am always at a loss when it comes to braised greens recipes. Thanks for sharing; I'm going to jot that all down for future reference.

                                                                                                                                                                                                                                                                                                                                                                                  3. s
                                                                                                                                                                                                                                                                                                                                                                                    SarahCW RE: LindaWhit Mar 18, 2014 07:20 PM

                                                                                                                                                                                                                                                                                                                                                                                    I made pita today--it was sort of an experiment that kind of worked--4 out of 8 puffed up. To go with it, I served leftover roast chicken with a tomato, onion, olive, preserved lemon, salad with a vinaigrette with the garlic I cooked under the chicken in it. And a cucumber yogurt salad, It was good--even if I ate too much pita. I still have lunch for the next three days!

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                                                                                                                                                                                                                                                                                                                                                                                    1. re: SarahCW
                                                                                                                                                                                                                                                                                                                                                                                      roxlet RE: SarahCW Mar 19, 2014 05:02 AM

                                                                                                                                                                                                                                                                                                                                                                                      I loved making pita, and turning on the oven light to watch those babies go!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                                                                                                                        SarahCW RE: roxlet Mar 19, 2014 06:33 AM

                                                                                                                                                                                                                                                                                                                                                                                        I'm going to have to try it again with a different dough--these were less impressively puffy. It was fun though.

                                                                                                                                                                                                                                                                                                                                                                                    2. MidwesternerTT RE: LindaWhit Mar 18, 2014 07:28 PM

                                                                                                                                                                                                                                                                                                                                                                                      Used up remaining cabbage in baked chimichangas made with deli smoked turkey. Tonight's version had enough variances to say it was only "inspired by" this Rachel Ray recipe http://www.foodnetwork.com/recipes/ra...

                                                                                                                                                                                                                                                                                                                                                                                      Served with slow-cooker prepared dried black beans - they cooked perfectly in 2 hours on high per the method nat8199 shared in January http://chowhound.chow.com/topics/9297...

                                                                                                                                                                                                                                                                                                                                                                                      And dessert was Ina Garten's Cranberry Apple Cake Pie, recommended by Breadcrumbs over on the baking thread, who included a beautiful photo The online recipe has a typo - s/b zest and juice of HALF an orange, not 2 oranges - abt 1 tsp zest and 2 T. juice. Mine came out extra orange-tart flavored, but is good with vanilla ice cream. http://www.foodnetwork.com/recipes/in...

                                                                                                                                                                                                                                                                                                                                                                                      1. m
                                                                                                                                                                                                                                                                                                                                                                                        MAH RE: LindaWhit Mar 18, 2014 07:41 PM

                                                                                                                                                                                                                                                                                                                                                                                        tonight i made a beef pot roast in a Rick Bayless inspired barbacoa type of sauce. i bought the wrong cut of beef so it wasn't suitable for shredding into proper barbacoa. So i improvised and braised it low and slow in the oven for a couple of hours, then sliced it and put it back into the sauce to simmer. it didn't get shreddy as i originally envisioned the barbacoa, but it was yummy anyway as tender slices of pot roast simmered in the very flavorful braise. Alongside, i put together a casserole of sorts with brown rice, black beans, tuscan kale (cooked first in some chicken stock and some of the beef braising liquid), a bit of gruyere on top.

                                                                                                                                                                                                                                                                                                                                                                                        1. mariacarmen RE: LindaWhit Mar 18, 2014 09:50 PM

                                                                                                                                                                                                                                                                                                                                                                                          lemongrass pork tacos turned out muy bueno. especially loved the sweet chili crema, to which i added a couple of teaspoons of habanero tobiko. made for a nicely spicy, creamy and sweet sauce. garnishes were scallions, carrots, avocado and cilantro. a side salad consisted of cukes and shallots, with a squeeze of lemon and a dusting of cayenne. the pork itself was tender as can be, and the slow cooking really helped infuse the flavor. i may have gone just a tad overboard on the last minute broiling to crisp things up, but i reduced the reserved & strained marinade and tossed it with meat and all was forgiven.

                                                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                            roxlet RE: mariacarmen Mar 19, 2014 05:03 AM

                                                                                                                                                                                                                                                                                                                                                                                            Those look fabulous!

                                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                              LindaWhit RE: mariacarmen Mar 19, 2014 06:02 AM

                                                                                                                                                                                                                                                                                                                                                                                              OK, what is that "nicely spicy, creamy and sweet sauce"? Looks intriguing!

                                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: LindaWhit Mar 19, 2014 09:49 AM

                                                                                                                                                                                                                                                                                                                                                                                                it's the crema - crema or sour cream, mixed with Thai sweet chili sauce, and I added some habanero tobiko I had leftover from my sister's and my sashimi lunch on Saturday. if you don't like it super hot, just do the crema with the chili sauce - it's mostly sweet with only a hint of heat. and you can mix it with mayo, too - that's what the bf did for a salad dressing last week - with a little bit of white vinegar. again, slightly spicy, slightly sweet. almost like a kicked-up thousand island.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                  LindaWhit RE: mariacarmen Mar 19, 2014 12:56 PM

                                                                                                                                                                                                                                                                                                                                                                                                  I like that idea - thanks, mc!

                                                                                                                                                                                                                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                tcamp RE: mariacarmen Mar 19, 2014 07:03 AM

                                                                                                                                                                                                                                                                                                                                                                                                Wow, I'm in love. Did I miss an earlier discussion of where you described this? Does the lemongrass go into the marinate? I visited my lemon grass plant which is over wintering in a green house. Looking forward to bringing him home next month.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: tcamp