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Jun 8, 2014 07:09 AM

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?

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  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:


                          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.