Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 22, 2014 03:55 PM

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

OK, it's officially Spring. And while there was a brief spritz of rain, the sun did come out and the temps were in the mid-50s here in New England.

That won't last long. The temps are dropping, the wind has picked up and there's the possibility of some major accumulation of that four letter white word on Tuesday night into Wednesday. Track #2 of the storm carries it out over the Atlantic. So fingers crossed for that track!

I see from the previous thread that some have jumped into Spring with both feet - grilling, smoking, new Spring asparagus, and the like. What's going on the table in your neighborhood?

  1. Click to Upload a photo (10 MB limit)
  1. As for me, I'm pan-searing some pork chops after seasoning with salt, pepper and dried thyme, and then adding some wine to the pan. I'll add a couple of Tbsp. of pomegranate-ginger sauce that I had frozen from a previous meal and blend that into the reduced wine.

    The only side will be roasted cauliflower that I tossed with olive oil and some of TJ's Dukkah seasoning and marjoram. So we'll see if I can like cauliflower. :-)

    Yes, there is wine.

    5 Replies
      1. re: fldhkybnva

        It's palatable, I ate it, I'll eat the leftovers, but I probably won't make roasted cauliflower again. There just wasn't a lot of there there for me.

        1. re: LindaWhit

          Oh well, thank goodness for all the other veggies in the world :) More cauliflower for meeeee!!

        1. re: LindaWhit

          I still have not tried Dukkah before. It's on my list of things to eat one day. The pomegranate-ginger sauce sounds heavenly!

        2. I just finished a small plate of Chicken Karaage. I used this recipe:
          with only one change: I double-fried for more crunch and color.

          First time I made it OR ate it; damn, it was good!

          PS: keeping my fingers crossed here in Northern NJ - no snow!

          3 Replies
          1. re: mcsheridan

            Love that blog but somehow I missed the karaage. I may need to do that.

            1. re: ChrisOfStumptown

              I'm quite the reverse; I've spent no time on the blog except for this recipe. Now, I may have to do some exploring.

              1. re: mcsheridan

                I must confess to cooking very little out of it, but I did enjoy it. One thing I did adopt was the dashi, indeed that site taught me how to make it.

          2. Feels like spring in DC, yay! We ate dinner early so we could all eat together, we never manage it in the week. My OH consulted Steven Raichlen's Barbecue Bible and decided on mechoui. The spiced butter was amazing. I did my favourite quinoa tabbouleh (the allspice almonds and pomegranate really make it) and grilled asparagus as sides and drank pink wine in the sun.

            Happy first spring Saturday of 2014!

            3 Replies
              1. re: ChristinaMason

                The tabbouleh is this: it's really really good. I had to use pre-packed pomegranate seeds but they were better than none.

                The lamb was amazing, I can't find a link but we only made the spiced butter bit of the recipe because we were pushed for time and hungry. It was a stick of butter pounded in a pestle with mint leaves, smoked paprika, cumin, coriander seeds and garlic. We brushed it on the lamb as it was on the grill. We had leftovers of the lamb last night just shredded up and fried in the leftover butter.

              2. Dinner tonight is a mediocre glass of vino and wood grilled pizza from some place in terminal E at Logan Airport. U get anxiety driving thru tunnels, especially ones that go underwater so I gave myself plenty of time. I have 45 minutes to kill before the boys get thru customs.

                At home I have a corn beef in the slowcooker for late night snacks. If not tomorrow I'll reheat and then add some cabbage and serve with boiled butter potatoes and parsley. Oh, and have much better wine!

                Did I mention I am on vacation??? Woohoo!!!

                1 Reply
                1. re: foodieX2

                  I hate driving through tunnels too foodie. I had been wanting some homemade meatball sandwiches so I made the meatballs a coupla days ahead so that they would blend and age in the sauce. They turned out just the way I like them and I served them with asparagus for a no utensils necessary meal.
                  Later for dessert was a childhood treat that I have to force myself to eat slowly. Pillsbury cherry turnovers that I loved and thought were gone forever. Then one amazing day I was grabbing some crescent rolls from the refrigerated dough section of Wal-Mart and I just froze. I had to touch them to make sure that I wasn't hallucinating. I am so very happy they brought this product back. It seems like a small miracle. It is also weird to be able to eat three if I want to because these were mostly a very special treat for my cousins and I and I got two very rarely and had to be quick. So good.

                2. I hope the storm takes track #2. Otherwise, bundle up.
                  Tonight will be another grill night. Beer brats on pretzel rolls. Mustardy potato salad with red potatoes and steamed green beans. Since I boiled eggs for the potato salad, I think I will make deviled eggs for lunch.

                  3 Replies
                  1. re: suzigirl

                    Lunch today was leftover brats on hot dog rolls. I have decided for me the brats on pretzel rolls was just too much chew. Oh well. You live and you learn. I also did something yesterday that I thought would be truly disgusting but turned out really well. I was out in the garden with James and mentioned making broccoli slaw from the stems and he said why not pickle them? Uh, ewww. But for his sake i chopped down a stalk, peeled it and popped it in a pint mason jar and poured some boiling pickle juice over it and set it out to cool. I put it in the fridge and gave it a try today. It wasn't mind blowing but it was WAY better than I thought it would be. I won't be pickling any more but it was an interesting experiment.

                    1. re: suzigirl

                      I could see that working. Like pickled cauliflower, which can be quite good.

                      And I had to laugh at the pretzel roll thing. I once had the brilliant idea of putting some rather chewy leftover beef on a hard Italian roll and I swear by the end of it, my jaw was sore til the next morning.

                      1. re: nothingswrong

                        James has talked me into trying it again with homemade pickle juice instead of my on the fly store bought experiment. I will peel the stalks a bit more also. They were a bit fibrous.
                        I hear you. Between the chewy casing and the chewy roll it was just too much.