HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #305 - Hot Fun in the Summertime Edition! (through June 12, 2014)

One of my favorite Sly and the Family Stone songs. :-)

It's been a glorious weekend in the Northeast - I hope other parts of the country and those in other locales around the world are enjoying their weather as well.

So - who's grilling out? Are you going "quick and easy, light and fresh" with your meals, as the kids are in and out the pool and various day camps? Or more complex as various celebrations and farewells to school continue?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Another fabulous Whole Hog Production is underway. 3 briskets, two pork butts & a 15 lb whole salmon.

    1 Reply
    1. re: rjbh20

      ::::hopping in my car - I'll be there in time for the Grand Reveal::::

    2. As for me, I'm in the mood for picnic-type food: chicken wings, deviled eggs, pasta salad, and maybe broccoli salad as well. No wait: pasta salad with broccoli, red bell peppers, carrots, and sugar snap peas.

      No idea on how I want to make the wings, but I'll find something online, I'm sure. Maybe will turn on the upstairs computer to see what's on MasterCook. (I really need to install that software on my laptop as well! LOL)

      18 Replies
      1. re: LindaWhit

        How about Bangkok wings with salted mango & Thai basil?

         
        1. re: rjbh20

          Oh MAN, that looks good! But no mango, and I'm not going to hop in the car to go out for some - I'll only hop in the car to arrive at the Whole Hog Productions big reveal! ;-)

          No, I suspect my wings will be messy ones with some type of gooey, spicy glaze after roasting.

        2. re: LindaWhit

          Woo hoo, thanks for the inspiration! Deviled eggs sounded so good I had to go make half a dozen. Blue cheese and bacon-topped with a heavy hit of Tabasco in the mix! DH is away and a girlfriend is coming over for wine and a movie, so these will be the perfect nibble!

          1. re: LindaWhit

            Deviled eggs - mayo, pickle relish, salt, and Aleppo pepper. Topped with a bit of minced chives.

            Pasta salad - small shells, blanched small broccoli florets and chopped carrots, along with chopped red bell pepper and sugar snap peas. Dressing is olive oil, red wine vinegar, Meyer lemon juice, Dijon mustard, honey, minced fresh basil, and salt and pepper.

            Wings - will be put on a cookie cooling rack set into a foil-lined baking sheet and roasted in the oven for about 45 minutes (or more if needed) at 425°F. (No seasoning - there will be enough saltiness from the glaze/sauce.)

            The glaze/sauce is a concoction of 1/3 cup soy sauce, 1/3 cup cocktail sauce (with horseradish), 1 Tbsp. rice wine vinegar, 1 Tbsp. dark brown sugar, 1 Tbsp. honey, 1-1/2 tsp. minced garlic, and 1/2 tsp. Sriracha. I whisked all of the sauce ingredients together and let it simmer for a bit, slightly thickening. The sauce will go into a shallow bowl, and I'll roll the cooked wings in the sauce and return them to the rack. Oven heat to be turned up to high, and the wings go back into the oven to get all sticky and gooey.

            We'll see how this all comes out. It's days like this that I truly miss having a grill.

            Vodka & lemonade is the libation of choice.

            1. re: LindaWhit

              I'll bring you a bottle of your favorite vodka if I can come. That meal sounds delicious. And the glaze sounds really great.

              1. re: LindaWhit

                OK, *this* dinner turned out really well! The glaze for the chicken wings (and drummettes - forgot those were in there) was perfect - slightly sweet, a back hit of heat, but not too much heat. I'll be remembering this sauce for the next time I make chicken wings or thighs. Roasting without any seasoning worked out nicely - crispy skin, which stayed crispy even after the glaze dip and back into the oven to caramelize.

                 
                1. re: LindaWhit

                  Not to sound all Guy or Rachel-like but Yum-o!! That looks amazing.

                  1. re: foodieX2

                    Give me a Bourdain quote, something like "That's f*cking good!", and I'll forgive you, foodie. ;-)

                      1. re: suzigirl

                        Total egg slut here as well. And if I don't stop reading now, I'm gonna start making some food (it's past 3 AM, back in Berlin and should be in bed).....

                        Very much looking forward to breakfast now.

                    1. re: LindaWhit

                      I'm a TOTAL devilled egg slut!! I love them!! That looks soooo delicious.....beautiful plate!

                      1. re: LindaWhit

                        LURV devilled eggs!! Nice combo of flavors in those.

                        1. re: LindaWhit

                          Now I have to make deviled eggs for lunch tomorrow- accompanied by a virtuous green salad. :)

                        2. re: LindaWhit

                          Linda, I love this wing recipe:

                          http://abcnews.go.com/GMA/recipe?id=1...

                          I halved the rub and save the extra for just about everything that's good grilled/smoked/seared.

                          1. re: ChristinaMason

                            I like the sound of that wing rub, Christina! Printing it out. (I've GOT to get MasterCook installed on my laptop, as I think I can import recipes directly into the software from the Internet with the latest version!)

                            1. re: rjbh20

                              Not even a hotel pan is big enough for that sucker.

                            2. Haven't posted in WFD in ages as my meals never seem to be all that interesting LOL

                              Last night was steak, roasted asparagus (eaten room temp) topped with lemon vinaigrette and tomatoes, sweet potato tater tots. Tonight is dinner out - maybe salmon.

                              9 Replies
                              1. re: jenscats5

                                Welcome back - and that dinner sounds interesting to me! Were they store-bought or homemade sweet potato tater tots?

                                1. re: LindaWhit

                                  Thanks LW! They were from Trader Joe's....happened on them recently and decided to give them a try.

                                  1. re: jenscats5

                                    Nice! Will have to try and remember to pick up a package next time I hit up TJs.

                                    1. re: jenscats5

                                      I will have look for those next time I go to TJ's. I need to get an insulated bag so I can try more frozen goodies. They are all the way across town and I am in FL. That doesn't bode well for frozen goods.

                                      1. re: suzigirl

                                        suzigirl, I've learned to bring a small to middlin' sized cooler to Wegmans when I drive down to the one closest to me. Put in a freezer pack or two, and things stay cold for the drive home. Might be the way for you to go as well.

                                        1. re: LindaWhit

                                          I can do that. There are several things I want to try but haven't for fear of them thawing. Thanks.

                                          1. re: suzigirl

                                            I also have an insulated bag from TJs, but it only holds so much (and not a lot, at that). The cooler(s) just makes it easier, especially when there's a good number of things to buy that need to stay frozen.

                                            1. re: LindaWhit

                                              Agree! Cooler is the way to go! Got a decent sized one from Target for about $30...fits a good amount inside....

                                              1. re: jenscats5

                                                We are cooler folks too. I have medium sized one for regular trips to TJ's or even the main grocery on hot summer days and a huge one for trips to BJ's.

                                2. It is a beautiful day here. My SO made a great pancake breakfast with thick cut peppered bacon while we watched the French Open men's final match. Definitely a good match.

                                  This afternoon we are taking my SO's cousin, wife and their kids water skiing. I am happy to be the boat driver because the water is still very cold.

                                  Dinner is going to be sandwiches made out of smoked turkey, avocado, tomato, bacon, lettuce and havarti cheese.

                                  I hope everyone is enjoying their Sunday.

                                  1. Last night was a bday party for my bro-in-law at a local bar. The Kings game was on all the tvs. Mostly picked at several apps, including ahi and avocado, a wedge salad, and some sweet potato fries. During the second over time, about 75% of the restaurant was in the bar going nuts. Fun.

                                    Tonight will be tri-tip on the grill, with the first farmers' market corn. I have a huge bowl of heirloom baby tomatoes that will be mixed with torn up baguette, basil, arugula, and some thyme vinaigrette. It's so nice outside so we will eat on the patio with music and red wine.

                                    2 Replies
                                    1. re: Aussieshepsx2

                                      WFD tonight is breakfast -- oyster mushroom, spinach and two-cheese omelets with streaky bacon on the side. The SO is going to be away on business till next Sunday, waaaah, so I thought I do something quick but tasty to ease his way into travelling.

                                    2. Last night we made pizzas. The three year old had ham, salami, olives and capers on hers. The bloke opted for salami and chilli and I made a white pizza. Grated zucchini, salted and squeezed, lots of garlic and olive oil to serve (no cheese on mine).

                                      Tonight we'll either make a calzone with the left over dough or take the sprog out for dinner to a sushi train (her favourite place to eat) as a reward for improved table manners. She's learning to stay at the table until she has finished eating and then say 'may I be excused' which comes out as 'cuse me'. Close enough.

                                      1 Reply
                                      1. re: Frizzle

                                        If ever I met The Sprog I would love her instantly. Ham, salami, olive, capers for a 3-year old? Molto bene. "...cuse me"? Priceless.

                                      2. WFD is the cheeseburger and salad dinner we didn't have Friday because we went out to eat. Mr. Berheenia is smarter than one might think. Oh well I love a cheeseboigah! And I'm making cookies to bring to a thing at the library tomorrow.

                                        1. It indeed has been a glorious weekend here in the Northeast. NOt too hot with light breezes-perfect!

                                          Last night I made Chows "Easy Slow Cooker Beef Brisket" and it was a real winner! I was going to be gone all day visiting my nieces latest addition so wanted something I didn't have to really worry about. I don't know if was the our cow, the spice rub, the sauce or the combo of all three but 4 of us devoured the whole brisket! I highly recommend.

                                          I made homemade rolls for those that wanted to make sandwiches along with an arugula, watermelon, feta and mint salad. Our friends brought there wonderful baked bean but unfortunately left the cole slaw at home. Dessert ended up being a strawberry rhubarb pie and ice cream from the farm down the straight. It was a great meal and a great evening.

                                          Today has been spent pool side and getting some exercise. DInner will be grilled chicken, mixed green salad and the last of my rolls. A bottle of Rose to wash it all down.

                                           
                                           
                                          1. I am out here in the Bay Area for my quarterly 2 week work sojourn. I have always flown out on the Sunday and spent the week feeling like a rag so this time I came out on the Saturday to see if that helps. I am in my preferred suite hotel with full kitchen. Last night I made a lovely wedge salad with ORGANIC iceberg (I never see that at home), scallions, very tasty fancy bacon and OPA Greek yogurt blue cheese dressing. Very tasty but would have been better with some tomatoes but I didn't see any worth buying.

                                            Big advantage to getting here Saturday: there is a fabulous Sunday morning Farmers Market in Mountain View, which I hit this morning with a work friend. I bought tons of veggies to turn into dill garden pickles (recipe from this month's Fine Cooking) because I nominated pickled seasonal veggies for DOTM forgetting I would be gone half the month so I figure I have to just make pickles here. I just finished simmering the brine (vinegar, water, mustard seeds, celery seeds, coriander seeds, caraway, peppercorns and bay leaves) and it smells heavenly. Also bought the most gorgeous piece of salmon which is WFD along with some really pretty haricots verts. A different friend from work is going to bring his 6yo and 5yo over to swim in the hotel pool later. Life is feeling pretty great today.

                                            4 Replies
                                            1. re: GretchenS

                                              I love that you still are able to cook for the two weeks you're there, Gretchen. Dinner sounds wonderful - as does the ability to go to a great farmers market and swim in a pool you don't have to take care of. :-)

                                              1. re: GretchenS

                                                Hi GretchenS, I do not know if you are a wine lover; but if you are there are some really great wineries in the Santa Cruz Mountains AVA which is not too far from Mountain View, CA if you need a break from work.

                                                1. re: GretchenS

                                                  You're here! Can't wait for our date night!!

                                                  (p.s. I can't believe you'll be traveling home sporting jars of pickles!)

                                                  1. re: mariacarmen

                                                    what a thought! :) no, I am giving them away to colleagues except for one jar I will eat while I'm here.

                                                2. On Friday night, I ate some leftover grilled ribeye and a carrot salad with feta. Yesterday we headed out to the burbs for a whole pig roast. It was a production! Exciting stuff. I made a zucchini pie for the occasion.

                                                  3 Replies
                                                  1. re: gini

                                                    Hi gini, That sounds like a great dinner and I would love to hear more about the zucchini pie if you have the time to share details.

                                                    1. re: Fowler

                                                      I think this is where I first post about it: http://chowhound.chow.com/topics/9737...

                                                      Bon appetit!

                                                      1. re: gini

                                                        gini, thanks for reposting the link to the recipe. Zucchini always reminds me of summer because when I was a kid my Mother only served it during the summer when she could pick it right out of the garden in our backyard.

                                                  2. Well, it's not very hot here in Colorado today! Right now it's about 55 and raining. We had tornado warnings earlier, sirens and all. So my original plan of grilling some BISO chicken thighs is no more as it's still raining pretty good and the yard is a mud pit.

                                                    I met w/ my cousin, who lives near our rental, for brunch today. I had cheddar chipotle biscuits with chorizo gravy and breakfast potatoes. Delicious.

                                                    Tonight I'm taking those chicken thighs and am going to give them a rub down w/ olive oil and rosemary (that's what I've got on hand) and brown them up in a pan then finish in the oven, and then make a lemony pan sauce to go with. I've got some russets, so I'll either do roasted or mashed, and then some broccoli on the side. Not really a summery meal but sounds delicious to me.

                                                    1. Linda's deviled eggs and lingua's asparagus polonaise on another thread have inspired today's side of asparagus with sieved eggs and mustard-caper vinaigrette. For mains there is shell steak. For dessert: Hemingway daiquiris. Happy summer!

                                                      6 Replies
                                                      1. re: JungMann

                                                        WhooHooo... The Hemingway daiquiri.
                                                        "A Papa Doble was compounded of two and a half jiggers [or 3 3/4 ounces] of Bacardi White Label Rum, the juice of two limes and half a grapefruit, and six drops of maraschino, all placed in an electric mixer over shaved ice, whirled vigorously and served foaming in large goblets. Hemingway said these drinks “had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”

                                                        The Hemingway Daiquiri is made with less rum than the Doble above, and though both were served to Hemingway as frosty, crushed or shaved ice concoctions, my version is the more modern take, served up.
                                                        Recipe

                                                        2 oz white rum (Havana Club if you got it)
                                                        3/4 oz fresh grapefruit juice
                                                        1/2 oz fresh lime juice
                                                        1/4 oz Luxardo Maraschino Liqueur
                                                        1/4 oz simple syrup 1:1
                                                        Garnish with a grapefruit twist

                                                        Shake all ingredients except the garnish and strain into a chilled cocktail glass. Garnish with a grapefruit twist."
                                                        http://postprohibition.com/recipes/he...

                                                        1. re: Gio

                                                          I had a Papa Doble before cooking dinner (4 rum:1 grapefruit juice:1 maraschino:1.5 lime juice) so I blame that for my overcooking the steak. Though if I'm honest, I don't even need two hands to count the number of times I've made a steak so I probably would've overcooked it anyway, but damn if it didn't still taste good.

                                                           
                                                          1. re: JungMann

                                                            Especially after that Papa Doble I imagine. Cheers and Sante!

                                                                1. re: JungMann

                                                                  if only my overcooked efforts looked so goo!

                                                            1. Well, tonight is the big prime rib night. My mouth is watering for this meal.

                                                              Prime rib came out an hour and a half before it went in the Ronco rotisserie to take the chill off. I have no beef bones for au jus so I took a small package of already seared cubed stew meat from the freezer and plopped in in a few cups of boxed Medford beef broth along with a couple of bay leaves, a couple of peeled garlic cloves and about 10 peppercorns. It's bloop blooping away. I made horseradish cream sauce that is marrying in the fridge. Baked potatoes are nuked and wrapped and will be crisped on the grill. Toppings are shredded cheddar, sour cream, scallion tops, butter and ranch for me. Spinach for the veggie and I made a rosemary and sea salt focaccia. Cannot wait for the dinner bell to ring.

                                                              4 Replies
                                                                1. re: linguafood

                                                                  Go to SLEEP, lingua! You'l be breakfasting before we're even awake here in the States. :-)

                                                                2. re: suzigirl

                                                                  That all sounds so good. We need photos Suzi!

                                                                  Also, weird, I was craving rosemary focaccia all day and just pulled one out of the oven.

                                                                  1. re: nothingswrong

                                                                    I was going to take pictures but my tablet wasn't cooperating. It was very good though.

                                                                3. Marc Meyer's Lemony Broccoli and Chickpea Rigatoni
                                                                  http://www.foodandwine.com/recipes/me...

                                                                  A far tastier variant on a dish I've just been throwing together for years. What's new for me is the pre-seasoning of the chickpeas (I just used them drained), cooking the pasta in the same water as the broccoli, and the addition of crushed red pepper. Yummy! Even though it did overheat the cook to be standing around all that boiling water. Whew!

                                                                  1 Reply
                                                                  1. I'm making a buffalo chicken pot pie--with loads of veggies including celery and blue cheese in the cornmeal crust! Everything I cook takes longer than I think it will.

                                                                        1. re: rjbh20

                                                                          Love how the lemon slices give the effect of bubbles,

                                                                        2. The weather here has been... unpredictable. Yesterday we had thunder, a tornado warning and hail stones as big as golf balls (although my house only got pea-sized hail, the big ones took out all of my co-worker's skylights and dented many a car). Today was beautiful and warm and breezy. Who knows what tomorrow will bring.

                                                                          I'm making Sichuan tonight, using two recipes from Land of Plenty (which has become one of my most-used cookbooks). Mapo tofu (with a tweak here and there to account for what I have on hand), stir-fried water spinach with chile and sichuan pepper (with mustard greens instead of water spinach) and steamed rice.

                                                                          Tomorrow, I'm thinking bratwurst and sauerkraut, as my first ever batch of sauerkraut just came out of the crock and is wonderful. Not sure about sides.

                                                                          5 Replies
                                                                          1. re: BananaBirkLarsen

                                                                            tell us about the sauerkraut please: chapter and verse!

                                                                            1. re: GretchenS

                                                                              Sauerkraut was so easy to make! 2 heads of cabbage, 2 tablespoons of kosher salt, the zest of a lemon and a handful of caraway seeds, all dumped in a food grade plastic container and squeezed to a pulp with my bare hands (until all the juices had been released and the cabbage was covered by about 2 inches of liquid). Pressed the cabbage down and then weighted it with a plate and a ziplock bag full of water, then left it alone for about a week and a half. Went to skim the scum and check on it the other day and it was done! Still crunchy and salty, but with a nice tang and rich fermented taste. I'm never buying sauerkraut again.

                                                                              Next, I want to try kimchi.

                                                                              1. re: BananaBirkLarsen

                                                                                kimchi is easy too, though a few more ingredients. I made my first batch just about a month ago and I love it! I followed this:

                                                                                http://chezshinae.blogspot.com/2013/1...

                                                                                I didn't have the Korean pepper so I used dried chili flakes, and I also added dried ground shrimp for more umami, per Shinae (aka, CH-er inaplasticcup's) advice, in addition to the fish sauce (they sell that shrimp at my local meximart.

                                                                                try it!

                                                                                if I didn't have two giant jars of sauerkraut in my fridge right now, i'd make some of that myself too!

                                                                                1. re: mariacarmen

                                                                                  Ooh, thanks for the link! That looks like a really good recipe for a first try.

                                                                                  1. re: mariacarmen

                                                                                    I've debated buying those dried shrimp to make tortitas de camarones with chile ancho and cactus paddles. Now I have another reason to pick up a pack.

                                                                            2. So I've been offline for the past two weeks..busy, busy! Last week I had a wedding rehearsal dinner group of 51 to cook for on Friday. Preparations started Wed with smoking 30 pounds of pork butt for jerk pulled pork. The rest of the menu consisted of crab stuffed salmon (seasoned with crushed mustard seed, no salt lemon pepper and seasoning salt/onion powder/cumin blend. Sides were my sweet potato hash and oven roasted vegetable medley. There was a salad of spring greens, cherry tomatoes, cukes, roasted red grapes, roasted grape vinaigrette and sweet & savory toasted pecans and a black eye pea & spinach soup with cornbread croutons, homemade potato dinner rolls and rustic homemade crackers to start off the meal. Desserts were homemade chocolate raspberry layer cakes with chocolate buttercream and orange lavender cheesecakes. I scored major props with the crowd.

                                                                              Also last week, the fiance's mother had knee replacement surgery so Friday this week, he decided to cook some food for the parents and take it over there. Of course, I ended up with most of the prep work and he did the grilling. We grilled a couple racks of ribs, chicken and pork chops. I also made a meatloaf, potato salad, a pot of green beans with smoked ham hocks and a few cut up potatoes and home made rolls. So no cooking yesterday or today since we have leftovers. But we went out to a burger joint for lunch today and we weren't hungry for dinner even after spending a good portion of the evening out in the garden.

                                                                              5 Replies
                                                                                1. re: Cherylptw

                                                                                  you totally rock! i wish you cooked for me!!

                                                                                  1. re: Cherylptw

                                                                                    Wow, very busy indeed. Everything sounds delicious!

                                                                                      1. re: Cherylptw

                                                                                        Thanks for the kind remarks, everyone...I'd love to cook for you Gretchen...

                                                                                      2. Wow, these threads get long fast!

                                                                                        Just got home from a birthday party. I was asked to provide the cake. I'm a bit full from sweets today, but I've got some focaccia in the oven and will be eating that for dinner, probably with some veggies.

                                                                                        For the bf, I cooked a very quick meal before I left.

                                                                                        Corn, shallots, and red bell pepper were sautéed in a bit of olive oil until browned. Garlic, s + p, oregano, and chili powder to flavor. Stuffed them into tortillas with some grated cheddar and let them get very crispy in the skillet.

                                                                                        On the side, more quick guac (avocado, hot sauce, garlic, s + p, cilantro, lemon juice) with some chips.

                                                                                         
                                                                                        12 Replies
                                                                                        1. re: nothingswrong

                                                                                          "Wow, these threads get long fast"

                                                                                          That is because in some instances a poster will be exuberant and in one thread may post multiple replies/comments and photos of one meal they made rather than just exercising brevity and posting one reply encapsulating the entire meal along with their photos and comments. For some odd reason they do not understand the value of being concise.

                                                                                          1. re: Fowler

                                                                                            Well, I'm about to do it too. Lol.

                                                                                            Focaccia hot and toasty, didn't even let it cool before biting in.

                                                                                            Roasted some green beans at the same time, tossed with EVOO, garlic, blah blah blah. I still hate them prepped this way. Don't know what it is, but blech.

                                                                                            I dip in a 90/10 ratio of balsamic/oil.

                                                                                             
                                                                                            1. re: nothingswrong

                                                                                              :-) You are definitely not one of the offenders, nothingswrong and that is a fine looking dinner.

                                                                                          2. re: nothingswrong

                                                                                            That often happens when a poster will congratulate other posters on their wonderful meal and asks many follow-up questions, such as where they bought their ingredients, or details about a particular recipe, etc.

                                                                                            It would be strange if everyone just posted their meal and left it at that, no? After all, we come here to share ideas and inspiration with one another.

                                                                                            We all do it on occasion -- some more, some less. That's why I try to hit the recommend button for the most part, instead of leaving comments on everyone's post.

                                                                                            It's par for the course, really, given the overall friendliness on this thread '-)

                                                                                            1. re: linguafood

                                                                                              "It would be strange if everyone just posted their meal and left it at that, no?"

                                                                                              I agree. I like seeing the banter, comments, recipe shares, and of course the food.

                                                                                              I wasn't complaining at all! The baking threads have been like this too the last few months and I love it. Where else would I kill time on the internet?

                                                                                              1. re: nothingswrong

                                                                                                Oh, I know you weren't, nw. It's all good.

                                                                                              2. re: nothingswrong

                                                                                                nothingswrong, sometimes a poster such as myself will get an idea for dinner and post about it when they're thinking about it, as I did yesterday. But it hasn't yet been fully formulated.

                                                                                                I personally don't think anything is wrong with that, because sometimes a suggestion will be offered mid- mini-thread by another poster, and it can help the OP with what they're going to make. They go put the dinner together later, taking pictures to post, because they're *really* proud of what they made.

                                                                                                That's what I love about these threads -- the ability for someone to jump in and help with ideas for other posters. I've seen that happen time and again, and it makes for a very nice community here on WFD.

                                                                                                But if someone takes offense to that, well, that can't be helped. :::Shrug:::

                                                                                                1. re: LindaWhit

                                                                                                  I especially like seeing the "food waves." When someone makes something that sounds so good, then someone else does it, then someone else, etc. etc. a la TJ's pork belly or the halal chicken. It's like a mini DOTM thread (DOTWeek?) in each WFD thread!

                                                                                                  1. re: nothingswrong

                                                                                                    I still need to get that TJ's pork belly. ALTHOUGH...my local farmers market has a local organic meat producer that also sells pork belly, so maybe I can get it there as well. I've been so enamored of mariacarmen's pictures of what she gets from TJ's, I've got to make some soon!

                                                                                                    1. re: LindaWhit

                                                                                                      you must! you should make it yourself at least once (I plan to again), but the TJs pre-cooked version is great for quickness.

                                                                                                      1. re: mariacarmen

                                                                                                        So I'll start with the pre-cooked TJ's version first. I'll hit you up for your varying ways of prep whenever I finally pick one up. :-)

                                                                                              3. A weekend of family wedding food. Okay pizza friday night at the rehearsal dinner, actually the kid's pizza was better than the grown up pizza buffet as I quality controlled my kid's plate:)

                                                                                                Very underwhelming wedding reception food, with a barely 3 oz portion of salmon in what was claimed to be a white wine and shallot reduction over sautéed greens, with under cooked and under seasoned baby red potatoes and half a pound of carrots and green beans. I almost took a picture. Once again, the kid won with the the kid's menu chicken tenders, which actually were pretty tasty in a black pepper parm crusted way.

                                                                                                Tonight was a "BBQ" with chicken sausages and chicken burgers, with store bought potato salads at the SIL's. Meh. Which was a bummer seeing her brand new kitchen. Not really her fault as she was just providing the patio and grill, but still. Meh.

                                                                                                I need to COOK! And thanks for listening to my food vent

                                                                                                4 Replies
                                                                                                1. re: autumm

                                                                                                  We used to have a catered office "holiday" party every year with much better food for the children (and only a few ever attended). The caterer would station one of the help by the kiddie food and block any adult who tried to snag a chicken finger. And they kept getting the same damn catering group year after year .........

                                                                                                  1. re: Berheenia

                                                                                                    That is so lame about blocking adults from the chicken fingers. I was ordering off the kid's menu until a couple years ago and would've broken through that catering barricade every year without fail :)

                                                                                                    1. re: nothingswrong

                                                                                                      We had to pick our choices on the RSVP card. I first wanted to get the salmon for my daughter cause it's one of her favorites, but she got lucky.

                                                                                                      Seriously, there was half a pound of carrots and green beans on that plate. . .

                                                                                                  2. re: autumm

                                                                                                    Frequently, the children's menu IS better since the tend to keep it simple. For the adults, they want to do fancy food, which they have less skill accomplishing. Simple is almost always better!

                                                                                                  3. Last night was pizza. Herb- and garlic-infused oil, fatty little bits of braised pork shoulder dug out of the freezer, a dusting of Beecher's Flagship cheese.

                                                                                                    Worked a little bit of cornmeal into a super-thin crust. Flavored some oil with a couple smashed garlic cloves and a mix of bay, thyme, rosemary, and chives from the garden. Brushed that over the dough. The pork had been brined in regular cider and braised in hard cider and the melted fat flavored everything nicely.

                                                                                                    1 Reply
                                                                                                    1. There's some bits of belly pork left over from Saturday. It'll go into a noodle stirfry, dusted with 5-spice, along with mushrooms and spring onions. I'll fiddle around with a sauce using hoisin, rice wine and light spy.

                                                                                                      2 Replies
                                                                                                        1. re: mariacarmen

                                                                                                          It was a very large joint that would have fed four. Well, perhaps me and two others.

                                                                                                          Don't worry. This apparent santimonious lack of greed is only a brief blip in our normal practice. Normal service will be resumed.

                                                                                                          Not for nothing am I a short, fat, middle-aged man, instead of just a short middle-aged man.

                                                                                                      1. Back in the fatherland after a lovely trip that even included some tasty food (no, not just cider!).

                                                                                                        Saturday I met with an old co-worker and her family, and we took a long walk along the Thames to get to the London Eye -- just to see it from nearby, since, despite its size, you really can't from most parts of the city.

                                                                                                        Well, as luck would have it, there was a cute little street food fest going on right by it, with offerings ranging from Greek to BBQ to burgers to Korean burritos to wood-fired pizza to banh mi & Viet noodles, etc etc.

                                                                                                        We shared a lovely soft shell crab sandwich with pickled cukes, coriander, chilies, and lemongrass mayo, as well as a very nice pizza funghi. Another occasion where I wished for having more than one stomach :-)

                                                                                                        The craziest part was that, as we were chowing down on the pizza, we saw a friend from back home who just happened to be standing 10 ft. away from us. Serendipity.

                                                                                                        I also have to give mad props to the chain Prêt a manger, which supplied our airport/plane food: a very nice sandwich with chicken and avocado, as well as a surprisingly good salade niçoise. I know the chain exists in the US, but haven't seen such sandwich offerings as wild crayfish with rocket or crayfish and avocado salad.

                                                                                                        I'm embarrassed to admit that we didn't have a single Indian meal, as my tummy was acting up for the most part. Sigh.

                                                                                                        Nice to be back, even though Berlin has turned into a wood-fired oven itself: 36°C/95°F tomorrow. I shall submerge myself in one of the lakes nearby. Oy.

                                                                                                        As for WFD tonight, I'm still craving salads after what seems like a week of fried stuff, so we're likely to visit a local chain for steak & salad.

                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                        2 Replies
                                                                                                        1. re: linguafood

                                                                                                          Wow! Heat wave! Every time I've been in England or northern Europe in the summer we've run into some really hot weather, and each time, everyone acts so surprised, and says, "Oh, it's never like that here." One summer, my son was doing a squash camp in Chichester, and the players were housed by families who belonged to the club. He was so happy to have snagged the upper berth in a bunk bed, but by the next morning he was completely wrung out since the room was so hot, and the window only opened about 6 inches. When I suggested to his host that they might do well to have a fan in the room, she seemed a bit perplexed by this, claimed that they never had hot weather, and that she'd see about borrowing a fan! Borrowing a fan? Anyway, he wound up staying with me in my guest house since the temperature never went below 35C the entire time we were there and his room was like a fire box!

                                                                                                          1. re: roxlet

                                                                                                            Yes, strangely enough, the first time I visited London in the summer of '90, the country was also going through a massive heat wave, with restrictions on watering lawns, etc.

                                                                                                            Every 24 years, I guess :-D

                                                                                                        2. Last night was a small-ish (25 person) graduation party for the young man. Guacamole and chips with margaritas got everyone ready for the main event -- pulled pork, brisket and hot smoked salmon that was served cold. Dessert was pecan tassies, brownies, and a lemon pound cake served with fresh raspberries and whipped cream. A fabulous time was had by all, and we are all pretty tired this morning. Lots of fun, though!

                                                                                                          1 Reply
                                                                                                          1. re: roxlet

                                                                                                            Very nice; sounds like a great party.

                                                                                                          2. I don't have kids, so I have time to do complex dishes.

                                                                                                            Sous vide corned beef brisket, rutabaga/potato and nutmeg puree, "BBQ" braised red cabbage, and roasted brussel sprouts with a blackberry balsamic gastrique:

                                                                                                             
                                                                                                            5 Replies
                                                                                                            1. re: Cynic2701

                                                                                                              Apologies for the coarseness of the next remark .......but didnt cabbage AND sprouts make it a bit too farty?

                                                                                                              Like the idea of the swede/potato mash - we've only added celeriac or parsnip to the spuds.

                                                                                                              1. re: Harters

                                                                                                                Haha, not after a bout of having eaten nearly a pound of brussel sprouts a day for two weeks...

                                                                                                                I had gotten obsessed with brussel sprouts a while back, and, after that admittedly "farty" first week, I guess my gut flora adjusted and it no longer causes issues.

                                                                                                                1. re: Cynic2701

                                                                                                                  Regular readers will know of my aversion to sprouts so the idea of eating so many every day sounds like torture :-)

                                                                                                              2. re: Cynic2701

                                                                                                                amazing looking plate!

                                                                                                                I don't have kids, what's my excuse???

                                                                                                              3. After much indulgence (I'm looking at you, Talenti gelato!), I'm craving something light for dinner. I think we might do mahi mahi, salad, and asparagus. Prep TBD---Japanese flavors sound appealing.

                                                                                                                3 Replies
                                                                                                                1. re: ChristinaMason

                                                                                                                  Just remembered my DH has an event after work and will have dinner on his own. I may indulge in some ramen or pho in that case; he's not as crazy about soup as I am.

                                                                                                                  1. re: ChristinaMason

                                                                                                                    Talenti gelato! It's worth it for the great little containers alone (at least that's what I tell myself as I load up my shopping basket...)

                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                      Yes, I've saved a bunch of those and store my man's tuna salad in them. They're great for leftovers.

                                                                                                                  2. WFD will be a game-time decision depending on what time I manage to get out of the office and to the kitchen - either roasted chicken thighs (I've been craving chicken skin for days...) served over sauteed sauerkraut seasoned with caraway seeds and paprika and finished with Labne or cordon bleu turkey.

                                                                                                                    1. I am leaving this afternoon for a brief trip to Los Angeles and am starting the trip off on the right foot by having a late dinner at Wolfgang Puck's Chinois in Santa Monica. It is one of my favorite restaurants in LA and never disappoints. After dinner I will take a walk over to the ocean for a stroll through the park along the beach.

                                                                                                                      http://www.wolfgangpuck.com/restauran...

                                                                                                                      1 Reply
                                                                                                                      1. re: Fowler

                                                                                                                        Have fun Fowler! Weather is perfect here!

                                                                                                                      2. spent my weekend mostly in the yard - building a new fence and gate to the garden - started to harvest cherries from the tree and "rescuing" some volunteer tomatoes - its been too warm to want to cook inside - Friday was a very indulgent rib eye with a fried egg on top, Saturday I gratefully accepted some hamburgers over the fence from my back neighbor hungry and exhausted from finishing construction of my new gate and new.

                                                                                                                        Sunday my tenant decided to invite a woman he is trying to woo over for ribs and shrimp - except he is a horrible cook - I had to run a save on the shrimp from defrost to the end - (skewered coated in ghee and lemon over charcoal they came good ) he bought the shrimp but had no idea what to do with them - the ribs came OK just a bit tough and smothered with bottled bbq sauce. Salad made by the invitee I had spent all day working in the yard and was hot and tired and less than thrilled to have guests (he also invited the clown)

                                                                                                                        Used the low coals to cook some "tandoori" chicken - marinated in curried home made yoghurt - that's what will be for dinner tonight with some jasmine rice and collards

                                                                                                                        13 Replies
                                                                                                                        1. re: JTPhilly

                                                                                                                          Lol JT, you are always coming to the rescue food-wise.

                                                                                                                          Your new fence and gate sounds exciting!

                                                                                                                          1. re: nothingswrong

                                                                                                                            the look of panic on his face - "you gotta help me with the shrimp" was priceless - at least he did not make her is famous boiled steak :)

                                                                                                                            the fence was a necessary intervention - I live in a rowhouse but have the adjacent lot as well - unlike most houses in the neighborhood mine is set back with a front yard - the dogs have developed too much fence aggression and go crazy every time another dog walks past the yard - which is about every 30 seconds in the morning - so this should keep them in the side where they can't see quite as much and give some relief to the neighborhood. It seems like there are 3X as many dogs in the neighborhood since last year. People just stop right there with my dogs going crazy some let their dogs fence fight them - its very aggravating. Now the dogs have their separate part of the yard where they can be paddocked ;)

                                                                                                                            1. re: JTPhilly

                                                                                                                              That is really irritating... I don't understand letting dogs get all riled up like that. My old neighbor passed away a few months back and his crackhead kids moved in with a dog that they let just sit on the side of the house instead of their back yard ALL DAY AND NIGHT. I know it's not the dog's fault, but now after 5 years of peaceful quiet, my pitbull just sits there and barks at the dog every waking second she's outside. I just had a new fence built to no avail.

                                                                                                                              What gets me is the old man had a dog that he kept in back and there was no problem. Why they keep their poor dog out 24/7 in this tiny concrete area on the side of the house is beyond me.

                                                                                                                              Anyway, ranting. Still sounds like a very productive project! And the boiled steak will make an appearance sooner or later. He can only shield her for so long...

                                                                                                                              1. re: nothingswrong

                                                                                                                                Did you have two neighbors who passed away recently? That is really sad.

                                                                                                                                1. re: roxlet

                                                                                                                                  Yes, one on each side. The old man to the right was quite ill and frail for a long time. Didn't leave the house.

                                                                                                                                  The man to the left of us wasn't sick in the least and died suddenly in his sleep from a heart attack, leaving behind his wife and 2 grown daughters.

                                                                                                                                  Definitely very sad!

                                                                                                                                2. re: nothingswrong

                                                                                                                                  that sucks - I hate when people just leave dogs out like that. Oddly my dogs don't bark the neighbor dogs when they are in their yards because they "belong" I guess although sometimes my big one and my back neighbors dog get into it if there is food involved - unfortunately for them, and me, their yard is actually two building lots that were sold (by their own grandmother in spite) to a developer and will be built on soon leaving them with a 6' deep concrete yard backing up to me - they have been angling for a gate - hell no - they don't even pick up poop in their yard - they call it the minefield - no way they are getting access to my garden - I sort of wish I was not friendly with them and would not feel rude just putting up a tall fence - I don't know what will happen with their dog when they loose the yard I suspect he will "get loose" a lot.

                                                                                                                                  1. re: JTPhilly

                                                                                                                                    Thank God our town has leash laws.

                                                                                                                                    1. re: Gio

                                                                                                                                      oh we HAVE leash laws following those laws is another story - since we were attacked by a loose dog on a walk I am quite afraid when walking - he will fight if another dog rushes him on leash and he is near 100lbs I cannot remove him.

                                                                                                                                        1. re: nothingswrong

                                                                                                                                          People also should have to pass a test to have children. :)

                                                                                                                                          1. re: roxlet

                                                                                                                                            Wasn't going to say it, since I don't have kids, but I was thinking it! After seeing the way some parents deal with screaming kids in the stupidmarket and restaurants, believe me - I AGREE. :-)

                                                                                                                                            1. re: roxlet

                                                                                                                                              Yes, that goes without saying! But if you can't have a dog appropriately, that should speak volumes about your ability to parent...

                                                                                                                                3. LW - re Sly & The Family Stone - mine too! I think we talked about this last year too! :)

                                                                                                                                  we had a gorgeous day yesterday, today too, so far....

                                                                                                                                  last night's dinner was a big, fat, bone-in rib eye I purchased at 4505 Meats - for a pretty penny, for us - which is why I only got one! 1 pound total. I pan seared it then put it in the oven at 300 degrees for about 9 minutes. made a quick red wine butter sauce with fresh thyme with the pan juices. turned out perfectly, ruby red medium rare-to-rare, for once! i'm so glad I didn't eff up this gorgeous piece of meat.

                                                                                                                                  I knew the BF would be afraid he wouldn't get enough to eat on seeing "only ONE" steak, so I made a lot of sides: baked potatoes with chives and sour cream (well, leftover sour cream/buttermilk/chive/lemon sauce from last weeks carrot fries), steamed asparagus drizzled with my favorite Unio extra virgin olive oil and fresh thyme, roasted carrots with habanero oil and chives, super thinly sliced and sauteed zucchini & shallots with mint and parm regg. that last veg dish may well have been my favorite.

                                                                                                                                  now marinating for tonight are chicken thighs in last week's carrot-top pesto. not sure what else yet...

                                                                                                                                   
                                                                                                                                  8 Replies
                                                                                                                                  1. re: mariacarmen

                                                                                                                                    After I created the title for this thread, mc, I realized I had probably used it some time last summer as well. No matter - STILL a perfect summertime song. :-)

                                                                                                                                    And that steak looks amazing! Perfect pan sauce for it as well.

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      Lots of beef porn here lately. I'm going to have to eat some meat soon, or else...

                                                                                                                                      I also like your lineup of sides, mc!

                                                                                                                                      1. re: nothingswrong

                                                                                                                                        There has been alot of beef love here lately. I had some leftover prime rib for lunch today. Left it on the counter for about an hour and just ate it dipped in horsey sauce. Delightful, even leftover. It ranks right up there with porterhouse.

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            it is... but I have to say, pork is the actual godhead.

                                                                                                                                          2. re: suzigirl

                                                                                                                                            leftover prime rib for lunch today

                                                                                                                                            OMG please please

                                                                                                                                          3. I spent yesterday cleaning, sauteeing, and roasting all the greens and vegetables I got at the farmer's market. I also made a rough pesto out of kale and collard stems, garlic, some cashews, and olive oil. The final step was making a pot of pinto beans. I had some of the vegetables for lunch. Dinner tonight is shrimp and grits with collards.

                                                                                                                                            1. Last night we smoked some salmon with a garlic, basil, parsley, white wine and olive oil rub. Had that with goat cheese creamed spinach and CSA Asian greens (i forget the name!) and roasted new potatoes tossed with chives and oregano from the herb garden. Ate sitting on the screened in porch with Boodles and tonic. I love summer!

                                                                                                                                              And we made enough salmon that we will have the leftovers on top of a big green salad with some toasted sour dough bread.

                                                                                                                                              1. Tonight is another recipe from the Cooking for Two CI books that I bought last fall- the Italian vegetable stew for two looks like another version of ratatouille but it has a yukon gold potato as well as the usual suspects. I thought we had finished off last week's leftovers but my husband pointed out several small stuffed peppers so they will also be WFD. I don't mind having leftovers from ratatouille type stews as they make very diet friendly lunches, on their own or in an egg white omelet.

                                                                                                                                                1. Last night's grilling was perfect. Weather was great as were the music and wine. Only a small mess was left (pic included).

                                                                                                                                                  Tonight is King's game 3 (GKG!) so it will be something easy for dinner. I still have a ton of heirloom tomatoes so I'm thinking of slicing them up with some garlic, basil leaves, thyme leave, olive oil and making a quick no cook pasta sauce.

                                                                                                                                                   
                                                                                                                                                  1. The salmon I got at the farmers market yesterday was about the best I ever had and I managed to cook it just right (about medium) under the unfamiliar broiler in my hotel. I kept back some dill from my pickles to make a dill-lemon compound butter to go on top. Absolute fishy heaven. And a single-serve cava was the perfect accompaniment. I love having a kitchen on the road!

                                                                                                                                                    WFD tonight is burgers, fries and a bunch of other junk with the work friend who brought his kids over yesterday. Nice kids and I will get to see his wife who was busy collapsed after a doing a triathalon yesterday.

                                                                                                                                                    My pickle report is on the DOTM thread here: http://chowhound.chow.com/topics/9775...

                                                                                                                                                     
                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: GretchenS

                                                                                                                                                      I think I would added a bunch of that lovely butter to the beans, too.... buttima buttah slut :-D

                                                                                                                                                      1. re: linguafood

                                                                                                                                                        well, some did leak onto the plate and I hafta say, the beans it leaked onto were definitely better....

                                                                                                                                                    2. I seem to be falling into a pattern of roasting a chicken most Mondays. Tonight's dinner will be roasted chicken, roasted local asparagus, tomato/avocado/cuke/cilantro/romaine salad with a chile lime dressing, brown and wild rice.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: prima

                                                                                                                                                        Cook once, feed you for a couple of days. :-)

                                                                                                                                                      2. I'm not sure so much about the fun, but HOT is here. 109 here.
                                                                                                                                                        Busy weekend of get togethers over the weekend, lots of snacky food consumed.
                                                                                                                                                        I watched a throwdown earlier today, the one with mac n cheese. Pap loved the way it looked, so I'm off to the store soon to buys some cheese odds n ends to make one similar to this: http://www.foodnetwork.com/recipes/bo...
                                                                                                                                                        Hope it works out well!

                                                                                                                                                        6 Replies
                                                                                                                                                        1. re: alliegator

                                                                                                                                                          Snacky food and mac and cheese. Yes, please.

                                                                                                                                                          1. re: alliegator

                                                                                                                                                            Well, I've collected Asiago, fontina, Vermont white cheddar, gruyere, and emmentaler. I'm so lucky my nearby market has an odds and ends basket, because I'm not sure this will end well, haha!

                                                                                                                                                            1. re: alliegator

                                                                                                                                                              I used to have a sweet Amish place that sold end bits of meats and cheeses that I frequented for those specifically. They closed the deli and I stopped going. It was a bulk store that pre packed things that I couldn't use that amount of. I need to stop in and see what they did with the small deli counter space. I am still sad because it was the only place that carried Lebanon bologna and I haven't had it since. :-(

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                Aww, that is a bummer. I loved buying from little Amish food stands at different flea markets in Pennsylvania. Lebanon bologna---mega yummy in da tummy.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Oh no is that where you used to get the really good bacon?

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Thank goodness, it is not. I live where there is a pretty large Amish community. Lots and lots of Amish farmers markets. I feel very lucky. All the pickled bits, fruits, veggies, cured meats, ice cream, breads and jams my little heart desires. The bulk bin area is still open. They just took out my beloved(and very cheap) deli.

                                                                                                                                                            2. A 30-minute steak dinner, in celebration of some un-landscaping accomplished today - removal of 4 evergreen shrubs as we prepare to have a new driveway.

                                                                                                                                                              Skillet-cooked steak, microwaved baked potato w/ sour cream, spinach souffle (commercial).

                                                                                                                                                              I was particularly pleased with the summertime side, pictured. Sliced zucchini, sliced onion, sliced fresh mushrooms, all sauteed/caramelized in butter as the steak cooked, and a half-dozen previously roasted tomatoes w/ Italian seasoning added at the end.

                                                                                                                                                              Thanks to CH'ers who recently mentioned that oven-roast & freeze tomato strategy. It saved the extra pound of grape tomatoes we just weren't getting around to. And I've been able to easily use them a few at a time.

                                                                                                                                                               
                                                                                                                                                              1 Reply
                                                                                                                                                              1. WFD? Grilled lemon marinated BSCB served on top of a bed of sautéed vidalia onions, baby bellas and spinach. Sprinkle of goat cheese over the top. SImple, light and easy!

                                                                                                                                                                Count down to vacation so its clean eating and on the wagon until then. Even with all the walking and swimming we do the food and booze seems to catch up with us on vacation, LOL. While it will never be "bikini" season for me I figure it can't hurt to start with a deficit. :)

                                                                                                                                                                7 Replies
                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                      I love it. You have a bikini? You have a body? Put a bikini on it. Voilá.

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        Haha, I'm such a moron, I didn't scroll all the way down. Duh.

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          I was hoping you were at least being ironic '-)

                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                          I liked it too :) I was a little confused at first, but then my neurons turned on.

                                                                                                                                                                    2. Tonight is an experiment. I made picatta last week some time and the chicken breast halves were just huge. We ended up with two of the four leftover(he ate one for dinner and I split one for my dinner and his lunch). I chopped them into cubes and froze them. I got them out and thawed them. I am going to make picatta linguini with chicken broth and extra butter and capers. I chopped cucumbers, celery, fresh tomatoes, carrots, red peppers, and cheddar cheese cubes and enough parsley to fake some lettuce. I haven't decided between a vinaigrette or ranch. Reheated focaccia to round it off.

                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        I think that sounds really good! Let us know how it goes!

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          Piccata linguini! That does sound nice indeed.

                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            Reporting back as promised. It was very good. Extra lemony goodness. I will be adding this to the regular lineup. James ate two plates which forced me to have prime rib again for lunch. Oh whoa is me.

                                                                                                                                                                          2. Because suziegirl is throwing around pictures of her meat lately like my 22 y.o. nephew used to do while drunk at pool parties and on Instagram (Please------DON'T ask. LOLOLOLOLZZZ), the combination of suzigirl's Prime Rib and my grill calling me had my guard low thus I succumbed to the call of the Bovine "Sirens of the Rocks" an picked up a ribeye yesterday for dinner. Damn you WFD thread. :-)

                                                                                                                                                                            Sadly,some pressing matters needed attetnion so it got pushed back to tonite.

                                                                                                                                                                            Ribeye rubbed with Montreal Steak Seasoning.
                                                                                                                                                                            Side of pasta with olive oil, butter, garlic, basil from the garden and chopped romas. Grated Romano on top.

                                                                                                                                                                            I do do burgers and flat iron steaks from time to time, but beef is not commonly in my rotation. Not really due to price, but more to cut size, leftovers and other factors unless I;m cooking for a large group.

                                                                                                                                                                            It was indeed, YUMMY, if I must say so myself. ;-)

                                                                                                                                                                            I made a batch of 50 pot stickers for my neighbor's daughter Saturday and kept around 8 or 10 so that will be Tuesday's dinner with some spring rolls.

                                                                                                                                                                            Moo.
                                                                                                                                                                            Yum.

                                                                                                                                                                            LOLZ.

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                                                              What a terrible influence I have been. You can thank me later ;-0 That whole plate looks amazing.

                                                                                                                                                                            2. baby got up many times last night (teething is rough), so i was dragging all day today. So, i didn't have a good and easy to execute plan for dinner tonight, so it was takeout Chinese for dinner. nothing notable, but I did manage to do some prep for tomorrow. Tomorrow will be pork vindaloo which I will do in the slow cooker. I'm combining and adapting a couple of recipes so hope it turns out ok.

                                                                                                                                                                              Also made a bunch of mini crustless quiche in muffin tins for quick breakfasts for DH and me. i used up some odds and ends from the fridge. bacon, turkey andouille, sautéed spinach, mushrooms, etc. and gruyere.

                                                                                                                                                                              1. It's pouring with rain here today so I'm not venturing out to purchase ingredients. Dinner will be what's on hand.

                                                                                                                                                                                I'm going to use up the leftover pizza dough by making a calzone. I have some broccoli, some goat's cheese and I think I'll caramelise some onions for it.

                                                                                                                                                                                I might ask the bloke to pick up some vodka on the way home. I'm craving a bloody Mary for some reason. His are very heavy on lime and tabasco.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                  The onions must have been used last week so I threw some olives on instead. We also opted to do a galette style dish instead of a calzone so we could get some browning on the cheese and broccoli. Not bad.

                                                                                                                                                                                   
                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                    that looks so tasty! not bad indeed...

                                                                                                                                                                                2. i know some people say never cook pesto, but eff them! the carrot-top pesto-marinated and roasted chicken thighs were tender and juicy. alongside was an arugula, romaine, basil and zucchini salad with lime juice and olive oil, and a warm potato and haricot verts salad with minced kalamata olives, shallots, and thyme, in a walnut oil/sherry vinegar dressing. all quite tasty.

                                                                                                                                                                                   
                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    looks great - what else to do with extra peso? it makes an excellent rub, as evidenced.

                                                                                                                                                                                  2. We grilled out last night. I had 2 cheeseburgers with American cheese (in the peel-apart cellophane packaging) and yellow mustard on whole wheat hamburger buns (the store was out of white) and grilled corn on the cob. Kiddie food at its finest! I had a craving for this and it really hit the spot.

                                                                                                                                                                                    Hubby made chicken for himself but I just wasn't feeling it. I was in a nostalgic mood, I guess. :)

                                                                                                                                                                                    8 Replies
                                                                                                                                                                                    1. re: thingmaker

                                                                                                                                                                                      welcome, thingmaker! (i think you're new here, to WFD, right?) those burgers do hit that nostalgic yum button.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Thanks, mariacarmen! :) I've been posting here for a short time but lurking for a while now. ;)

                                                                                                                                                                                        I cook a lot of complicated stuff but sometimes my inner child needs a palate cleanser. ;)

                                                                                                                                                                                        1. re: thingmaker

                                                                                                                                                                                          oops, sorry i missed your name from earlier posts!

                                                                                                                                                                                            1. re: thingmaker

                                                                                                                                                                                              You are very welcome to WFD, thingmaker!

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                Indeed! I am looking forward to hearing more about the things you make ;-)

                                                                                                                                                                                      2. re: thingmaker

                                                                                                                                                                                        A cheeseburger (or two!) and corn on the cob. Quite simply, close to perfection.

                                                                                                                                                                                        I wouldn't call it kiddie food either, thingmaker! That's perfect adult food as well. Unless I'm just a very old kid. :D

                                                                                                                                                                                        1. re: thingmaker

                                                                                                                                                                                          Welcome to the table. Hope to see you here often. And for the record, I need an American cheese cheeseburger to scratch that itch too.

                                                                                                                                                                                        2. We doing a Yotam Ottolenghi recipe (and it's not often you'll hear me say that).

                                                                                                                                                                                          It's a Sephardic dish where shin beef is browned, along with paprike, cayenne & cumin and then a little water added, along 500g green beans. Lid on the pan and it simmers for two & a quarter hours.

                                                                                                                                                                                          Ottolenghi notes that to cook the beans for this long "goes all against my basic instincts... (I am) happy to stomach the loss in texture here in favour of the deep, meaty flavour they gain as a result". We'll see.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              Harters, I recently overcame my aversion to long-cooked beans, thanks to Gretchen S. and others here. Turns out that even after two hours they keep their integrity remarkably well, but develop a wonderful sweetness. Hope you liked them!

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                Tasted fine, although not a "WOW" of a dinner. Surprised that the green beans kept their structure. Also felt the cayenne overpowered the paprika & cumin. It was a very dry dish and would have benefitted from a dollop of yoghurt as YO suggested in the recipe intro.

                                                                                                                                                                                                Some ya win, some ya don't. If you don't try new dishes, dinner become "chips & egg because it's Tuesday" (See Shirley Valentine)

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  and I would be happy with SV's hubby's dinner!

                                                                                                                                                                                              2. Not much interesting last night as needed something quick.....so just some steamed green beans and chicken with some Patak's tikka masala sauce.

                                                                                                                                                                                                1. So neither of us were feeling the salad with leftover smoked salmon last night, so we had a "pick and dig" dinner. Some aged Gouda dipped in Boetje's mustard, sour dough toast with the last of the mozzarella, tomato, cuke, basil salad and for dessert we split one of the TJ's Tarte d' Alsace. This was a huge hit with EJ - good thing I bought a few! Not a very composed dinner, but it did hit the spot!

                                                                                                                                                                                                  Salad with smoked salmon for lunch today,

                                                                                                                                                                                                  Tonight we're doing a spicy tofu, Asian greens, mushroom stir fry with some TJ's spring rolls on the side. Easy and relatively healthy!

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: iowagirl

                                                                                                                                                                                                    Save me some of that lunch please.

                                                                                                                                                                                                  2. Blistered shishito peppers with salt and lime.
                                                                                                                                                                                                    Tuna tartare with avocado.

                                                                                                                                                                                                    There were cocktails.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                        WFD last night was soft scramblies with a slice of my favourite thin rye bread with sunflower seeds, toasted and slathered with butter. I am on a mission to clear off the PVR of all the shows that the SO furls at that I've taped and haven't had time to watch. Making the most of his extended absence on business :-(.

                                                                                                                                                                                                        Tonight I think will be a tofu curry Thai styley with some steamed broncollis over quinoa.

                                                                                                                                                                                                      2. Well, last night's 6 cheese mac n cheese a la Bobby Flay and Delilah Winder was ok, it lays in the gut like a brick. Truthfully, I've never been a fan of baked mac n cheese dishes. I'm not a fan of the crust or the "splurp" noise it makes when you dish it out. Plus, the cheddar totally gets oily and weird. I would rather have just nibbled the lovely cheeses on their own.
                                                                                                                                                                                                        Pap loved it and wolfed it down, so I think it will be filed the single serve box along with meatloaf.
                                                                                                                                                                                                        So, something lighter tonight. I'm thinking of larb, a classic fallback for me.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                          The "splurp." Totally understand that.

                                                                                                                                                                                                          Although I'm a big fan of Martha Stewart's baked mac.

                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                            I am a fan of cheese sauce mac and cheese vs baked. I just like the creaminess better. Don't get me wrong, I will happily eat the baked also. The BEST mac and cheese I ever had was at a family reunion in South Carolina. I couldn't for the life of me remember what else I ate but the M&C haunts my dreams. It was that good.

                                                                                                                                                                                                            At least Pap loved it. Keep that one in your recipe box for him. :-)

                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                              Cheese sauce, extra cheese in top, then broiled. Best of both worlds.

                                                                                                                                                                                                               
                                                                                                                                                                                                          2. suddenly its so hot and muggy - I made a salad of sliced raw beets last night -(they are local and very young so I did not want to cook them) dressed in some aged balsamic and honey - that and some cold chicken and an avocado with some crusty bread will probably constitute dinner tonight - may be time to run the AC - I hate to when it cools down at night but it is getting to be too hot

                                                                                                                                                                                                            1. WFD: I finally decided what to cook tonight. Our CSF share today gives us 2 pounds of Redfish, AKA Red snapper, so we shall make Turmeric Fish, Steamed broccoli, Chopped salad. Crusty bread will be available.

                                                                                                                                                                                                              The fish recipe comes from Bill's Everyday Asian. First there's a simple 5 minute marinade of a little oil (think I'll use grapeseed), turmeric, a bit of caster sugar, pinch o sea salt. Then the fish is cooked for about 5 - 6 minutes till it flakes. A sprinkling of chopped cilantro, and lemon wedges to finish. The broccoli will be drizzled with EVOO and seasoned with S & P and something else I'm trying to decide on. The salad is radishes, shaved fennel, cucumber, tomato, arugula. House vinaigrette will dress it.

                                                                                                                                                                                                              1. WFD is porchetta-style chicken thanks to ChristinaMason!!
                                                                                                                                                                                                                Ours is a 3 and 1/2 pounder and I'm going with the oven method- very high heat to start. It will definitely be 'time to clean the oven' after this meal but the weather prediction says in the low 70's for a high this week so I can handle the cleaning cycle. Wavering between yellow rice (a mix) or Yukon Gold mash with Ttrockwood veggie gravy for a side. Whatever we don't have tonight I will make with the leftover chicken. I have a giant crown of broccoli to steam and a bottle of Portuguese vhino called 'Lab' chilling -it has a picture of a black dog on the label. My new favorite under 10 bucks wine but I think I bought the store out.

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                  Do you have the link to the porchetta-style chicken? I must have missed it.

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Loved it! I miss my Costco Rotisserie chickens and this was as good if not better.

                                                                                                                                                                                                                  1. Tonight I'm going to make the food that was advertised for my SIL's wedding, see my vent up thread. So. .

                                                                                                                                                                                                                    Pan roasted sockeye salmon with white wine cream sauce with wilted greens, with roasted asparagus and some kind of potato (that depends on if the kid ever settles down for her nap!)

                                                                                                                                                                                                                    1. Dinner tonight is basically a repeat of last night, just mixed up the flavors. BSCB are marinating lemon and orange juice, Jane's crazy mixed up salt, olive oil and a borderline shallots. These will be grilled and then topped with goat cheese

                                                                                                                                                                                                                      I am sautéing a vidalia onion, baby bellas and kale (holy moly! so much from the CSA!). I will add a heavy dose of red pepper flakes for kick. This will serve as bed for the chicken.

                                                                                                                                                                                                                      Another simple, light and tasty meal!

                                                                                                                                                                                                                      1. I have a lovely piece of farmers market salmon all cooked and waiting to be eaten for dinner and I have so been looking forward to it. And then I got invited to a business dinner -- wah! I have those the next two nights, enough is enough. So Me#2 took over and declined the business dinner. Very bad of me.... I think dill and sour cream farmers market cukes and some of my pickles will go nicely with the cold salmon and taste all the better for the slightly guilty pleasure of dining "at home" in the hotel instead of going out. I really am bad sometimes but the notion of 3 nights in a row going out to some over-priced restaurant with a bunch of people trying to impress each other (even though I do like some of them) is just too much. Bah humbug. ;-)

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                          Sounds like you made a good decision. You'll be a better person to dine with tomorrow after an evening enjoying your own food and company. :)

                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                              Doesn't the jet lag really creep in on day three anyway?
                                                                                                                                                                                                                              You made the good, responsible decision. Hope you enjoyed your salmon. It's so good this year!

                                                                                                                                                                                                                            2. Just came back from the dentist and was told to eat a light dinner tonight so I'll saute some lambsquarters, shallots and Aleppo pepper for a goat cheese and greens omelet. Maybe some soft pasta with yogurt, dill and garlic brown butter on the side.

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                I *think* your dentist meant something more akin to tasteless mush, JM, but I rather doubt you're capable of making such a thing!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Since she only told me no "steaks or carrots" by way of example, I hope I stuck within the guidelines!

                                                                                                                                                                                                                              2. Cheesesteak - shaved beef, quickly sauteed in some butter with some salt and pepper. A slice of provolone on top just until melted. Piled onto a lightly toasted bulkie roll and topped with some caramelized onions. Potato chips alongside with a glass of wine.

                                                                                                                                                                                                                                So good I'll probably cook up some more shaved steak and do this all over again for lunch tomorrow. Well, except for the glass of wine.

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  Please tell me the shaved beef was from Hannaford. I miss my Sweetbay so much. That shaved steak made the best sandwiches. Jealous x 10.

                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                    Actually, it was from Market Basket, and very good. I split between MB, Hannaford, and Whole Foods for my meat purchases. I'll have to check out the Hannaford shaved steak next. :-)

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      I DO???? What do I win, Monty Hall? A NEW CAR? Woo hoo! Especially since the Good Ol' Girl turned over 200,000 miles a few weeks back. :-D

                                                                                                                                                                                                                                      And it was very good - AND I cooked some more shaved steak for my work lunch today as well.

                                                                                                                                                                                                                                  2. Today I took the chine bones from the prime rib and some celery, onion, carrot and parsley and simmered it with the leftover au jus and made a nice stock. I thickened it and simmered some meatballs I made from extra lean ground beef. Red skinned mashed potatoes with some cream cheese, sour cream and butter and asparagus along side.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                      1. WOW - a keeper recipe - Roadside Chicken on grill, thanks to AnnieWilliams who paraphrased the recipe here http://chowhound.chow.com/topics/9773...

                                                                                                                                                                                                                                        Side was Caramelized Fried Rice from last month's COTM (My Bombay Kitchen), reheated from frozen. Another keeper recipe.

                                                                                                                                                                                                                                        Dessert was Rhubarb-Lime Icebox Pie, recipe from The New Midwestern Table. I'm on my way over to the "cooking from" book thread to report, but bottom line is that I'll use the title for inspiration and try for a no-bake version. Great crust.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. Tonight was leftover BBQ -- pulled pork, brisket, slaw and potato salad. We didn't have room for more of the salmon and green goddess!

                                                                                                                                                                                                                                          Tomorrow is the long-awaited HS graduation for my son. So looking forward to it, but unfortunately, it is supposed to rain. It's outside, under a tent, but...

                                                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            Congratulations to the young athlete!

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                Congratulations to you all. Hopefully the weather cooperates. Either way, have a good time.

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Congratulations to your son, Roxlet, and to you and your husband as well. Here, north of Boston, the weather is chilly but sunny, and looks to be a fine day for a ceremony. Probably even nicer for you since you're south of us.

                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                      Overcast and drizzling. :(

                                                                                                                                                                                                                                                      Son and I are ready...just waiting for the husband.

                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        Oh dear. Well, I kinda think all of you will enjoy the day anyway.

                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                          The day was wonderful, as was the ceremony, highlighted by an absolutely brilliant speech by the Valedictorian, who was chosen by the students. Snacks were served after, but since everyone -- including us -- had arrived at the event before having breakfast, we went with a bunch of my son's staunch supporters (we call them The Fan Club) to our club for a lovely lunch. I had a delicious lobster cobb salad, as did most of our table of 8! And the sun's out now.

                                                                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                                                                      Congrats!! And I think that thing about rain on a wedding day is good luck applies here, too :)

                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        Congratulations to you all! you have much to celebrate. best wishes to the young scholar athlete.

                                                                                                                                                                                                                                                      2. Asian pasta salad - spaghetti, chicken, broccoli, peppers, celery, sugar snap peas, cabbage mix and a light asian dressing with lime, soy sauce, ginger and garlic....and Sriacha! YUM!

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. I picked 8 big, beautiful poblano peppers from the garden yesterday (I actually picked a 5 gallon bucket full of various peppers/ chilis and Japanese and Malaysian eggplants.) Tonight they were charred, peeled and stuffed with sauteed onions, garlic, red bell peppers, grated carrots, flat leaf parsley, a tiny bit of rice, cumin, Badia, and pepper (the queso fresco is salty and the chicken stock I cooked the rice in was seasoned so when I tasted it didn't need more salt.) I put some Mexican seasoned tomato sauce on the bottom of a glass baking dish and then across the top of the peppers-not too much. Its in the oven working it's magic now.

                                                                                                                                                                                                                                                          It will be topped with chopped up charred tomatoes and tomatillos and some delicious ripe avocado. My brain wants me to make a couple of veggie sides but my body doesn't want to. I mowed the lawn and did a bunch of stuff outside in the hot weather today, it's time to relax.

                                                                                                                                                                                                                                                          Rum, soda and lime in my glass, Mott the Hoople on the turntable.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            The poblano peppers sound delicious!! So need to try this!

                                                                                                                                                                                                                                                          2. I am up to my ears in cherries - the fact that it is raining all week as they hit peak ripeness is very bad and threatens to rot them so I am trying to harvest as i can - i pulled another 6-7 lbs off of one part of the tree tonight - someone I got in touch with is supposed to come harvest the tree in return for pruning in fall - I hope he comes soon - I have been washing and bagging cherries to give away to neighbors - it is amazing how most people are so happy for a bag of fresh picked cherries :) and more amazing that some people look at you weird and dont want them! I don't have time for canning and preserving right now so I am more than happy to share - and many in the neighborhood grew up climbing the tree and picking the cherries -

                                                                                                                                                                                                                                                            The tree has an interesting history it was planted over 40 years ago in the front yard of a house that used to be next door - that house is long demolished and when I moved in the whole end of the block was a managed green space - kids were in that tree all summer and paying football on the lot - i never got cherries because the kids stripped it bare. After developers built fancy new houses on the rest of the lot I purchased the remaining parcel next door - half of the tree was hacked off for the new houses and I imagine many of its roots were bulldozed but it did not seem to have an impact - the tree is amazingly vigorous and the cherries are perfect sweet-tart and bountiful - while now it is technically my tree I still think of it as the neighborhood's tree and try to make sure everyone who is interested gets cherries and leave the part over the sidewalk for neighbors.

                                                                                                                                                                                                                                                            So for dinner I snacked on alot of cherries but I will reheat something in a minute I am tired and dirty I also potted up two more tomato plants and some herbs.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            12 Replies