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What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]

This is the period known as midsummer, which always confused me as a child since summer has actually just begun. It's my favorite time of the summer for a couple of reasons -- the days are so long that they seem to almost extend all the way to bedtime, and the weather hasn't usually yet indulged in stultifying hot days and nights.

It's lovely to sit out, and to cook out as well. Tonight's dinner will be rotisserie chicken served with corn, and to start, a tomato bruschetta made with Poilane bread, which we were able to procure from Manhattan. Since rjbh20 worked at Poilane one summer in HS, it's always been a treat for us to get a loaf, particularly in the summer when we can toast it on the BBQ, rub it with garlic, and top with summer's bounty.

What's on your table this Midsummer?

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  1. Leftover balsamic/rosemary marinated pork loin, macaroni and cheese, and some veggie from the freezer. We are heading home from the beach and I feel a nap in my future. Dinner will be something easy.

    1. Will cook pork mince, onions and garlic, add sage leaves and sage flowers from the garden. De-glaze with dry sherry and then add chicken stock and orzo pasta.

      1. It's about time, it's been too long since I've had a proper Sunday steak night. It'll be a surf and turf adventure since I couldn't resist the jumbo shrimp at the farmers' market this morning. The slated line up - paprika/lemon/parsley jumbo shrimp, roasted asparagus and mushrooms, and a chuck end ribeye which is currently enjoying a nice salting and drying in the fridge and will be finished with shallot-thyme butter.

        1 Reply
        1. re: fldhkybnva

          I'm sure your dinner was lovely. I wasn't online yesterday so I must have missed my invite. :D I'm still drooling!!!! ~sigh~

        2. Last night we had a "put stuff on bread" night. A variety of bruschette, if you will.

          The big plate has everything I made--sliced grilled tenderloin (blasphemous well-done beef, but it's all I can manage stomach-wise), BBQ sauce, carrot mash, pesto heavy on the cheese, slow roasted garden tomatoes, roasted zucchini, sautéed mushrooms with garlic/parsley/thyme, and roasted red peppers.

          Homemade Italian bread was the foundation.

          Quick pickled zucchini slices (salt/sugar/garlic/RW and AC vinegar/celery seed/mustard) as the "palate cleanser."

          We adored this dinner. It was very fun... the bf thanked me profusely and helped himself to a whole second plate.

          Brownies with chips and powdered sugar for after.

           
           
           
          3 Replies
          1. re: nothingswrong

            Love, love, love that kind of dinner!! Great-looking plates.

              1. More farmers marketing today - this time up in Salem, NH. Didn't get a whole lot, but lots of garlic scapes, and I made a scape pesto for later use (and some 1/2 cup freezer containers for later-later use). I'll be back there, as they definitely had some great vendors up there.

                Tonight I'll be using that small piece of Alaskan King salmon with tonight's dinner. It's small, so I'll have it alongside some pasta and steamed asparagus.

                The salmon will get lightly oiled, seasoned with salt and pepper, and baked at low heat in the convection oven just until it flakes.

                Pasta will be dried pappardelle, and the sauce will be a throw-together using up some bits and bobs in the fridge. About a cup of ricotta cheese was whisked with a couple of Tbsp. of heavy cream, a few tsp. of roasted garlic, and "leftover" minced parsley and thyme that I didn't use last night, along with a pinch of salt and pepper. Some hot pasta water, finely grated Parm-Reg, and a bit of lemon zest will be added at the end to heat it up before tossing with the pappardelle.

                We'll see how this works. Hopefully well enough to give me enough for a work lunch for tomorrow (sans salmon).

                There's wine. And the new season of Falling Skies on the TV tonight.

                7 Replies
                1. re: LindaWhit

                  Waiting for the farmers markets in New England to get up to speed on the first weekend of summer- thank goodness for garlic scapes- I used them last night in a hasty pasta sauce and tonight they are joining some rosemary and oregano from my tiny herb garden in a paste for a small pork tenderloin. I have some "low fat" scalloped potatoes (leftovers) and spinach. Wine! Watching USA vs Portugal soccer on TV. Why do they have to switch off uniform colors? I was routing for the wrong team on the first goal- ugh!

                  1. re: Berheenia

                    I have to add that I finally found my perfect pork tenderloin recipe. Due to the game I decided I needed strict instructions and ended up with a perfectly cooked moist piece of meat. A slightly smaller than one pound pork tenderloin was lightly salted and peppered, then coated with a paste of garlic, fresh herbs, (lemon zest was omitted because there wasn't any), and olive oil. The thing was roasted at 475F for 10 minutes, then flipped over and roasted for another 8 to 10 minutes. Final temp was 155 f on the instant read. mmmm good.

                    1. re: Berheenia

                      You're reminding me of the Cook's Country herb-crusted BEEF tenderloin recipe, in which you apply an herb paste after 20 minutes, then press on a layer of breadcrumbs. That herb paste idea is a great one. :D It's been a while since I made pork tenderloin, too.

                  2. re: LindaWhit

                    Dinner was VERY good. The salmon was left in slightly too long, as is evidenced by the albumin (that white stuff). But still damn good. Can't beat Alaskan wild salmon.

                    ETA: Still haven't gotten the use of ricotta in a pasta sauce right, but this was one of my better attempts.

                     
                    1. Grilled chicken breast, a fresh green salad, sliced cherokee purple tomatoes with oil and vinegar and salt and pepper. Maybe a slice o' brie. Done and done! Fresh peaches for dessert.

                      1. since finding a source for sumac, we've also been eating a lot of fattoush salad, now that the summer veg are coming in strong. Lots of variations out there, but here's the basic gist: http://www.kalynskitchen.com/2009/09/...

                        5 Replies
                        1. re: Fruityflavors

                          The brightness of the lemon and sumac makes it an awesome salad on a hot summer day or night.

                          1. re: weezieduzzit

                            YESSSS! I was so excited to find a source for sumac--turns out the little spice store downtown near where I live have it behind the counter if you ask. The lady told me that she stopped keeping it on the shelf because people associated it with poison sumac. Fattoush is something that I miss like crazy since moving from Michigan (which has a big Lebanese and Syrian population and, hence, some pretty amazing restaurants) to western North Carolina. So happy to be able to whip up a nice home version. It still doesn't match my beloved Shawarma King, but it's danged close. I seriously think I could eat it every single day.

                            1. I've been remiss.

                              Friday was Cincinnati style chili as I am trying to make freezer room for some rabbits I hopefully have coming in.
                              To do a Harters ,fingers crossed. LOL.

                              Saturday was going to be yummy Sirloin steaks on the grill from the butcher that morning with a side of basil pesto pasta with basil from the garden but a buddy showed up thus it was a River view and Cabana night out with the gf's and pub sandwiches and deep fried cheese sticks apps at the restaurant.

                              Yummy but not delightful, but the steaks still await. Until Monday. Trust me.

                              Tonite is fresh spinach "green and beans" over farfalle as always.

                              Gratuitious pic of last pic of Cincinnat chili I made and served.
                              Identical.
                              Never different, every time served in that manner.
                              :-)

                              Now back to world cup and dinner.
                              Even I'M bored of my own post.
                              Sry.

                               
                              2 Replies
                              1. re: jjjrfoodie

                                Interesting - Cincin Chili uses oyster crackers on top? Didn't know that.

                                1. re: LindaWhit

                                  AB-SO-LUTELY.

                                  I also use Frank's Red Hot sauce on top. Yum.

                                  The local oyster crackers here come in both mini and what I call standard. Depends upon the chili joint.

                                  Crushed square saltines can work in a pinch. But don't do it other than in a pinch. LOL.

                              2. The other night when I was baking up chicken parmesan I took advantage of the warm oven and baked two extra breast halves. I made some chicken salad with the mammoth beasts that will be plenty enough for our dinner and James' lunch. I am serving them on onion Kaiser rolls with a spinach salad with blue cheese dressing. Trying to keep it cool in the kitchen and beat the heat.

                                1. Well it's the weekend, so the cocktail du jour was a peachy face (vodka, peach schnapps and cranberry juice).

                                  Chicken breasts roasted with butter (makes for a crispy skin), S&P and poultry seasoning. The extra breast I roasted for Malgato had no seasoning ;) Asparagus roasted with EVOO, S&P and chopped garlic. Scored more yellow & white corn on the cob from WF, enjoyed with lots of butter and S&P.

                                  I sometimes feel I OD on asparagus and corn this time of year, but the season is *so* short I just can't help myself.

                                  Dessert was the last of the local strawberries and the first of the local blueberries from the Farmers Market served with fresh whipped cream.

                                  16 Replies
                                  1. re: gaffk

                                    Malgato sure is living the life. Enjoy the corn and asparagus while you can.

                                    1. re: gaffk

                                      That Peachy Face sounds good!

                                      And you feed Malgato as I feed my Buster. In fact, he'll ONLY eat white meat chicken, so I buy the big bags of chicken tenders @ BJ's Wholesale Club, and roast 3-4 of them at a time and the shred them in a small food processor. Alfie, on the other hand, will eat practically anything. ;-)

                                      1. re: LindaWhit

                                        Malgato eats what we do--white or dark meat as long as it's freshly prepared. I tell her how lucky she is, as not all cats get their own chicken, but she doesn't seem too impressed.

                                        Her litter mate Mole has absolutely no interest--she licks the chicken and walks away.

                                        1. re: gaffk

                                          I make special trips to the grocery store to buy meat for little Take. He looveess chicken - white and dark meat but don't bother cooking it or else he turn his nose up at it.

                                          1. re: fldhkybnva

                                            Funny, Malgato will only eat roasted or grilled chicken. Do NOT stew or poach--she wants flavor.

                                        2. re: LindaWhit

                                          I had a chicken sandwich tonight and was deboning the rest of the rotisserie bird to freeze. My oldest cat (the one with the kitty Alzheimers) was crying as if I had never fed him. I put some scraps on a plate and neither of them touched them. Sometimes I think they want the gesture more than the actual food. Rescue animals have their issues...they have become more balanced over the years but they still have their moments.

                                          I hope I kitty proofed the house adequately. After 5 days alone they start going wild. Usually I come home to find drapery rods on the floor and chairs knocked over. Then they stick to me like glue for a few days. Nice to know I'm missed. :-))

                                          A neighbor will be on litterbox patrol but they will probably just hide rather than take advantage of the snuggle opportunity. They are very sweet boys but skittish with people they don't know well.

                                          1. re: meatn3

                                            Take is the most loving cat but if anyone but me steps foot in the house...he's gone! He will hide for hours if he needs to. As soon as they leave, he's ready to snuggle again :)

                                            1. re: fldhkybnva

                                              Same here. A knock at the door or a ring of the bell and they are history. Cats? What cats?

                                              1. re: suzigirl

                                                My late cats, Scooter and Jaspurr, weren't people friendly - even with my family. My sister used to pick Scooter up (if she could catch her) and Scooter would YOWL at the top of her lungs like she was being kitty-cided. :-) Jaspurr would just flatten himself against the rug if anyone came up to him.

                                                Buster and Alfie, however, are Friendly Freddies. They'll come up and check anyone new out. Woe to anyone wearing black pants (they're gray and white, respectively).

                                                1. re: LindaWhit

                                                  Romo was a friendly cat with one friend of mine but she couldn't hold him. One day that just stopped and he started hiding like Cashmere. It was strange. My last cat, Sis never met a stranger and especially loved men in jeans. She would sidle up on them and wait til they sat down and bam, she was in their lap like a flash. I always warned them that if they didn't like cats not to sit down near her or it was on. No one ever protested. She was to sweet to resist.

                                            2. re: meatn3

                                              My cats disappear under the furniture when anybody enters the house. Except in the case of my cousin, who takes care of them when I'm away. She not only feeds them and does the litter, she brings them treats, plays with them and generally spoils them. So when they hear her voice they are out and at her feet pronto.

                                          2. re: gaffk

                                            I know it's practically sugar on a stick, but I can't help myself around corn season either. I have to have it all the freaking time. It's just a perfect side for grilled meats, and such a nice vehicle for lots of butter & salt.

                                            1. re: linguafood

                                              It's sugar on a stick and, for me, a vehicle for butter and salt. Fortunately the season isn't long ;)

                                            2. re: gaffk

                                              I was thinking the same thing about asparagus but I'll miss it soon enough. The local crop seems to be dwindling.

                                              1. re: fldhkybnva

                                                Thanks to the ungodly winter and wet spring we had, it seems like local asparagus is really just getting rolling

                                            3. Well I am back home after my excellent CA trip. Went to see my Oldster yesterday, had a very nice lunch out so not much FD last night. Today in addition to laundry and unpacking I made 4 kinds of pickles (will report on DOTM thread). Excited for dinner tonight: I have a batch of lingua's souvlaki marinating on the counter and have shelled a gigantic portion of tiny local peas -- there is nothing on earth better than local peas for the short period before they get big and starchy -- and I missed a week, sob!! Time to walk the dog and start the grill....

                                                  1. re: rjbh20

                                                    Oh man! That all looks so good! I could eat bruschetta until it came out of my ears.

                                                    1. re: roxlet

                                                      It was a perfect G&T kinda day--T10 & T to be precise--ovah heah. CLINQUE!

                                                      For dinna, inspired by the last thread and the bounty of my "secret" (right, no such thing as a ... ) mint garden, I made a laab-larb-ish salad: TONS o'mint, ruby red lettuce from the deck, mini cukes, jalapeno, red & yellow pepper, ground pork, topped with slices of Vidalia, green onions and chopped cashews. Corn on the cob to get the party started.

                                                      Homemade (thanks, Ma!) strawberry (pick-yer-own) shortcakes and our favorite biscuits with almond whipped cream.

                                                      1. re: kattyeyes

                                                        I love larb! The whole dinner sounds delicious!

                                                        1. re: kattyeyes

                                                          Another larb fan here! Especially when it's heavy on the mint.

                                                          1. re: alliegator

                                                            This is the secret (!) mint garden. So, as you can see, I have plenty to go around. :D

                                                             
                                                      2. I have a nectarine/blueberry galette cooking (lined the crust with almond paste before adding the fruit). It smells so good I think we may just go straight to dessert. But, I'll take advantage of the heated oven and roast some potatoes with rosemary. DH and I will split pan fried chicken breast served over some arugula.

                                                        1 Reply
                                                        1. re: Aussieshepsx2

                                                          What a wonderful meal! The galette sounds scrumptious.

                                                        2. Thanks to ChristinaMason for the menu 2 days ago, we had roasted cabbage slices with skillet-cooked salmon and rice. Her plating was so nice -photo here - http://chowhound.chow.com/topics/9794... that I'd like you imagine it with my rice on the side rather than under the salmon.

                                                          Salmon came out perfect tasting although not photo-ready, cooked in the lemon-pepper butter/oil mix we like. The cabbage was a treat for the tastebuds.
                                                          The rice-grain medley was surprisingly dull; the wild rice flavor predominated. Good as a colorful base for a high-flavor main like the salmon, but I would not want it on it's own even with added butter & salt. I plan to use the leftovers in a corn/rice/peppers salad with herbed dressing. My first-time using the Minute Multi-Grain Medley product, which has brown rice, Thai red rice, wild rice and quinoa, nicely packaged in 4 pouches inside the box so you get the proper proportions of each in the batch.

                                                           
                                                          3 Replies
                                                          1. re: MidwesternerTT

                                                            Early supper tonight as the SO's flight is at eight and a half bells. The chicken is in the oven, the spuds are burbling on the stove pre-mash and the sea asparagus is soaking. I'm gonna blanch it real quick too as I don't think I've soaked it long enough. Hope it won't be too salty!

                                                            1. re: grayelf

                                                              Everything turned out great except the SO's flight which was two hours' delayed. Not good on a 2.5 hour flight, grrr.

                                                              I posted on my home board to see if anyone knows where to get sea beans cheaper. Wish me luck!

                                                              WFD tonight will be this http://www.foodie.com/recipes/chicken...

                                                              1. re: grayelf

                                                                The linked-to recipe was really tasty, served over Romaine lettuce. A simple keeper.

                                                          2. I blame lingua, truly I do. Except I was warned. There were meant to be leftovers of the souvlaki. There are not. She did say this over and over again but in my arrogance I thought I could ration myself. I could not. (In self-defense that is a salad plate they are piled up on.) The whole episode reminded me of a conversation I had with my father when I was maybe a pre-teen.
                                                            Me: you like chocolate cake a lot.
                                                            Papa: I do.
                                                            Me: why don't you make it more often?
                                                            Papa: it would be like keeping a loaded gun in the house.
                                                            THAT is this souvlaki. I should only make it in reasonable portions from henceforth. But I bet I won't, self-control not being one of my best things. :)
                                                            Link to the recipe: http://chowhound.chow.com/topics/9080...

                                                             
                                                            2 Replies
                                                            1. re: GretchenS

                                                              "Recipe". Tee hee hee.

                                                              That said, I'm glad you liked it. I can't tell ya how much I look forward to being able to grill again.... one of the few advantages of our house back home.

                                                              1. Tonight we grilled some lamb burgers seasoned with some Indian spices, plenty of onion, garlic and a little bit of crumbled feta mixed in to the meat. hefty patties were grilled and served with TJ's tzatziki on challah buns. grilled corn and grilled pineapple were alongside with some steamed green beans. Simple but tasty meal while watching world cup soccer. what a heartbreaking final few seconds...

                                                                1 Reply
                                                                1. re: MAH

                                                                  yum, now I want lamb burgers - that sounds like a great meal even if you had to choke it down during that game.

                                                                2. roxlet succinctly summed up the best time of year. AC is off, windows are open.

                                                                  Supper was homemade crab cakes, Deb's tartar sauce and potato salad. A young French pinot noir blend was chilled and washed it all down. USA got the tie it needed (wanted?).

                                                                  It's all good.

                                                                  4 Replies
                                                                  1. re: steve h.

                                                                    Harumph. They shoulda kept that last goal out and stayed at 2:1. Shame.

                                                                    1. re: linguafood

                                                                      Yeah, I was trying to put a positive spin on the outcome. I damn near threw my shoe at the plasma when they HANDED that f*#king goal to Portugal.

                                                                      A prevent defense, IMO, prevents you from winning.

                                                                      1. re: steve h.

                                                                        Ugh. I was a bit more calm than that--just kind of sitting with my jaw on the floor. Nice dinner, I love crab cakes.

                                                                        1. re: steve h.

                                                                          In the Crab Cakes Love Club too! And, wouldn't cha know I serve them with homemade tartar sauce (Rick Moonen) and cilantro potato salad.

                                                                          "World Cup Gag Job: It's OK to Say the US Men's Soccer Team Choked"
                                                                          http://www.boston.com/sports/columnis...

                                                                    2. I nixed burger plans until tomorrow as we've both been fighting a tummy bug off and on since Wednesday. Not sure what's going on, but nausea and bloating seem to follow every meal. Plus some other unmentionables. Ugh. Not sure whether this is a virus or something food-borne, but I hereby resolve to wash all my summer produce more religiously. Oh well. /endwhine

                                                                      Instead, I'm making canned tomato soup (diluted with half milk, half water) with some jasmine rice cooked in the soup.

                                                                      7 Replies
                                                                          1. re: ChristinaMason

                                                                            I, too, hope you're feeling better, Christina.

                                                                            1. re: ChristinaMason

                                                                              Ick on the buggie. Hope you're feeling better today, Christina.

                                                                              1. re: ChristinaMason

                                                                                Thanks everyone. My DH is the really sick one, so I'll send your healing vibes his way. I feel OKish today. I think the chicken burgers will be postponed (and refrozen) in favor of more bland fare. We have some Pierogi from Baltimore that would definitely help scratch the itch caused by reading "Mastering the Art of Soviet Cooking" -- a fantastic and mouth-watering memoir I just finished while laid up. They're Polish, yes, but close enough.

                                                                                There's also a decent kielbasa in the fridge I may give a go.

                                                                                1. re: ChristinaMason

                                                                                  Feel better Christina. Everyone here knows how I feel about wobbly tummy. I wouldn't wish my troubles on anyone. Sending you and DH hugs.

                                                                                  1. re: ChristinaMason

                                                                                    So sorry you are feeling bad. Hope it is better today. Take it easy!

                                                                                  2. I made a "Mexican lasagna" with two different sauces and two different types of beans, and chicken thighs. I served it with roasted veggies and homemade salsa and guac. I burned most of the tortilla chips I tried to make from corn tortillas, my oven was just too hot and I didn't check them often enough.

                                                                                     
                                                                                    2 Replies
                                                                                    1. re: SarahCW

                                                                                      Two different sauces? Red and green or something else homemade?

                                                                                      1. re: Berheenia

                                                                                        I made the red sauce called for in the original recipe--it is a Nigella Laweson recipe. And then I made a tomatillo sauce. I cooked some chicken in that and put it with a peruvian bean and then had black beans with the tomato sauce. It has been pretty good all week.

                                                                                    2. back in the kitchen today. made some of GretchenS' moroccan-style pickled carrots (with green beans too), and some dilly/spicy green beans (had a lot of green beans that needed using); made a kalbi marinade for flanken ribs and small, thin-cut tri tip steaks (i knew the riblets wouldn't be enough meat for the BF) - that'll be dinner tomorrow night. also made bolognese sauce for tonight's dinner - simmered three hours - using ground beef/pork and some smoky bacon. salad of red leaf lettuce, radish, shallots, cukes, basil, dressed in RWV, EVOO, and oregano. and very buttery garlic bread. meat sauce over penne rigatoni. hit the spot!

                                                                                       
                                                                                       
                                                                                       
                                                                                       
                                                                                      3 Replies
                                                                                        1. re: mariacarmen

                                                                                          Man, anyone posts a pic of spaghetti /pasta and red sauce or bolognese and I go all "Pavlov's Dog" in 10 seconds.

                                                                                          Don't know what it is.
                                                                                          But golly, it makes me wanna fire up teh stove with a big pot or pull from the freezer red sauce stash which I ALWAYS keep on hand.

                                                                                          Ur a bad mariacarmen.
                                                                                          Bad. Bad Bad.

                                                                                          But oh so good.
                                                                                          :-)

                                                                                          1. re: jjjrfoodie

                                                                                            Hah! Glad I could be of service! It's funny, I rarely make italian dishes anymore, but I'm starting to do more since the bf loves them so. You'd have thought he would have spoken up in the last almost 12 years!

                                                                                        2. No cooking yet except for breakfast and packing the cooler for lunches. Love vacation. After the beach today we will hit my all time favorite market for veggies and pie. We brought a huge sirloin steak with us that will be grilled. Dinner will be al fresco with a gorgeous view of Edgartown Harbor and Chappy. Life is good!

                                                                                          2 Replies
                                                                                            1. re: Gio

                                                                                              Thanks! Gorgeous night and the market had their own asparagus and strawberries! Along with those those I picked up their own assorted lettuce, leeks and garlic scapes. Oh and of course pie! One of my favorites-mahagony. Sitting on the deck right now trying not to go get a piece for breakfast, lol!

                                                                                          1. Tonight we will be going out to dinner. It's my birthday, and it was my choice to try Annisa in the West Village. So looking forward to trying it!

                                                                                            21 Replies
                                                                                                1. re: roxlet

                                                                                                  Happy birthday, roxlet! And I hope Anita Lo does it up right for you both for your birthday dinner!

                                                                                                        1. re: roxlet

                                                                                                          Happy birthday! I'm a week after you- Monday birthdays where we live are not so hot as all the good restaurants are closed. Hope your choice makes you happy!

                                                                                                          1. re: roxlet

                                                                                                            Happy happy! Can't wait to hear about your dinner @Annisa. I celebrated an anniversary there a couple years ago and loved it!

                                                                                                            1. re: roxlet

                                                                                                              Have a wonderful birthday and a delicious dinner!!

                                                                                                              1. re: roxlet

                                                                                                                Happy Birthday!

                                                                                                                Looking forward to your thoughts on Annisa.

                                                                                                                1. re: roxlet

                                                                                                                  Happy birthday, R! Splash out and enjoy yourself tonight. Have you plotted what to order, or are you doing a tasting menu?

                                                                                                                    1. re: roxlet

                                                                                                                      Happy Birthday, rox! Have a wonderful time!

                                                                                                                      1. re: roxlet

                                                                                                                        Happy birthday, roxlet. I hope you have a delicious meal and a wonderful time.

                                                                                                                          1. re: roxlet

                                                                                                                            Woo Hoo! Happy Birthday roxlet! Have a great time!

                                                                                                                            1. re: roxlet

                                                                                                                              Thanks everyone for your kind birthday wishes! With my son across the pond, it was a quiet day (fortunately, I had Wimbledon to keep me company), but our wonderful dinner at Annisa tonight made up for the quieter than usual day. I enjoyed every bite of our meal, which was delicious, and interesting without being weird.

                                                                                                                                1. re: roxlet

                                                                                                                                  i adore Annisa. Happy Birthday, roxlet. Hope you had a lovely evening.

                                                                                                                                  1. re: roxlet

                                                                                                                                    Happy bday roxlet!! Hope you had a fantastic evening!

                                                                                                                                    1. Tonight I have some steaks marinating in Guinness, soy and siriacha - a bit of an experiment

                                                                                                                                      and mushrooms marinating in pickle brine from my homemade pickles that I scarfed down this weekend

                                                                                                                                      and asparagus begging to be grilled

                                                                                                                                      after last nights epic fail it should be good.

                                                                                                                                      14 Replies
                                                                                                                                      1. re: JTPhilly

                                                                                                                                        What a combination of flavors in that marinade!

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          I know - I'm intrigued to hear how it works.

                                                                                                                                          And JTPhilly, I just read your post on the Recent Cooking Fails thread. I apologize in advance.....but I definitely laughed. :D Talk about a comedy of errors. I think I would have just said "Screw it!" and gotten out some ice cream. ;-)

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Thank you. I went off looking and got distracted by a bunch of other threads!

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              yeah, I blame the rest of the guiness'

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                it was pretty good - ny strip bone in - rare on the grill - finished with a pat (or two) of butter - soy dominated the marinade but the "gourmand" in me would say the guineas mellowed it out and added some sweetness and the siriacha heat and complexity LOL - reminiscent of japanese steak house flavor though - tasty and tender but a rare NY strip is always good.

                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                    there are so many ways to enjoy steak, JT, and looks like you found one. sounds great.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        Agreed. Someone must be "quitting smoking" again

                                                                                                                                                        -----------------------------------------------------------

                                                                                                                                                        Who are you referring to ChristinaMason when you say someone? JTPhilly or someone else here? That is not very nice to say something like that and make us guess.

                                                                                                                                                        1. re: JanineL

                                                                                                                                                          You're right, things don't seem to add up when people change their harsh comments to sound more innocuous after others have responded. Not to worry, judging by the number of "likes," a fair number here got my point.

                                                                                                                                              2. WFD last night was a comfort food "thank you" dinner. At the end of the day on Friday, my neighbor and his son came over and spent 3 hours here and most of Saturday as well (without being asked to do so either day!) helping me clean up some significant storm damage in my yard and to my house.

                                                                                                                                                My neighbor, his son and I were too beat tired to do anything Saturday night, so as a "thank you" after a refreshing good night's sleep, I took them water skiing yesterday and then out for some comfort food at a casual restaurant down the street from the dock. Simple comfort food...grilled bacon wrapped shrimp, buffalo wings, pizza and weiss beer.;

                                                                                                                                                There a few things better in life than having neighbors that jump in and help out a fellow neighbor even without being asked to do so.

                                                                                                                                                13 Replies
                                                                                                                                                1. re: Fowler

                                                                                                                                                  I agree, very nice of you! I have a creepy neighbor down the street, but she's the best neighbor ever. She looks out for all of us and knows all of the neighborhood business.

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    I have one of those and she lives next door! But heaven forbid - if you want to know anything, she has the answers! But doesn't know or respect boundaries. One Christmas she decided to deliver "homemade cookies" to everyone. She went across the street to a close friend and then said she was coming to our house next. She was told that we were not home (spent the holiday with our kids). So she left the cookies on the doorstep. HELLO - does that reveal that we're not home or what! Thankfully the other neighbor came and got them and put them in her freezer.

                                                                                                                                                    1. re: boyzoma

                                                                                                                                                      Yea, boundary issues...this neighbor bangs on the window like the police and shouts "cat" all day even when the cat is not in the window. If he is, he is intrigued for half a minute and then comes and stares at me "who is that crazy." She brings over random "treats" and somehow knew my landlord had cleaned the weeds in the back days before I even noticed. She's a nice lady but it can feel intrusive. I often sneak in the back door to avoid her since she's always outside in the front.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        We're pretty lucky with our neighbors. While I couldn't hide my disappointment that neither of them welcomed us to the neighborhood with a basket of homemade CCCs or some such (isn't that the 'murrcan way, after all???), they've been nothing but nice to non-intrusive.

                                                                                                                                                        One neighbor's dog is very friendly and sometimes visits our patio, much to the Dude's chagrin.

                                                                                                                                                        And neither of them have ever complained about the sometimes loud-ish events at casa lingua. It's all good in the 'hood.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          I've got one like that. Most of my neighbors are nice, but one will see and open window and yell in it to start a conversation. Usually along the lines of "can you watch my dog"... ugh :/

                                                                                                                                                        2. re: boyzoma

                                                                                                                                                          boyzoma, geeze don't be so harsh. :-) When I lived in New York, a co-worker brought some homemade cookies into work on Yom Kippur and wished everyone a "Happy Yom Kippur"!

                                                                                                                                                          I am not even Jewish and I knew that was wrong.

                                                                                                                                                          1. re: Fowler

                                                                                                                                                            What I meant, Fowler, is that she was told we were gone for the holidays but left the cookies anyway. What I didn't write is that she is also a "security" freak for her own place. Having cookies sit on my front porch for 4 days is an invitation letting people know we are not home. It wasn't that I was ungrateful for the cookies.

                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                I know. Did you see the smiley sign? Just being my normal "giving people I like" a nudge. Notice how I do not reply to or nudge others that I do not like. Maybe I should post double smiley signs so people like mariacarmen know when I am just joking around so they, um like get it? :-) :-)

                                                                                                                                                        3. re: Fowler

                                                                                                                                                          Fowler it sounds like you made the best out of a bad weekend. It is good that your neighbors helped and even better that you rewarded them. *smile*

                                                                                                                                                          I almost hate to ask, but is everyone in your family ok? Was there a ton of damage? We have friends that got hit by a storm last week and it was "call the homeowner's insurance agent" time.

                                                                                                                                                          1. re: JanineL

                                                                                                                                                            Hi and thanks for your nice words and concern, JanineL. Everyone is alright and I would not say there was "a ton of damage", as you put it; but significant damage.

                                                                                                                                                            A tree on the north-east side of the house crashed through the wall and windows of my home office. The tree next to that one only broke two windows/frames in the guest bedroom on the first floor.

                                                                                                                                                            Part of the roof and most of the gutters were torn off. Another tree fell on part of the downstairs deck and demolished about 40 feet of the railing.

                                                                                                                                                            Two other trees crashed down and crushed about 80 feet of seven feet tall wood fencing.

                                                                                                                                                            And there is water in the basement.

                                                                                                                                                            Other than that, not too bad and all of the wine remained unscathed. :) Thanks again for your concern. I appreciate your kindness. - Fowler

                                                                                                                                                            1. re: Fowler

                                                                                                                                                              Gosh, hope you're able to get everything fixed up soon. What a PITA. I'm glad you have people to help! And of course, that you're okay :)

                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                Thanks nothingswrong! I appreciate your kind comment.

                                                                                                                                                        4. Lately it's been anything curry and wild greens. Last night was lentils over basmati rice. One side was lambs quarters and tomatoes with garlic and ginger quick stirred into a little boiling beer and soy sauce. With a few curried pork meatballs on the side to satisfy the meat eaters.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: hippioflov

                                                                                                                                                            welcome, hippioflov! this is the second time on this board I've heard of lamb's quarters!

                                                                                                                                                            1. re: hippioflov

                                                                                                                                                              Welcome to WFD. Hope you like it here.

                                                                                                                                                            2. Wonderful Mexican Quinoa Salad with chili lime dressing, made using the leftovers of last night's Minute Multi-Grain Medley (brown rice, Thai red rice, wild rice, quinoa). That grain mix seemed dull on its own, but really shines as a base for the flavorful dressing / veggies in the salad.

                                                                                                                                                              Recipe adapted from many online by my good cooking buddy. Very flexible.

                                                                                                                                                              3/4 cup uncooked quinoa (or rice/rice blend) - 2 C. cooked

                                                                                                                                                              Vegetables
                                                                                                                                                              1 cup frozen whole kernel corn, or fresh (I used 12 oz cooked briefly)
                                                                                                                                                              1 small (1/2 cup) red onion, chopped (or chopped chives or omit)
                                                                                                                                                              1 small (1/2 cup) red bell pepper, chopped (or chopped tomato)
                                                                                                                                                              1 (15-ounce) can black beans, drained, rinsed
                                                                                                                                                              1 teaspoon finely chopped fresh garlic

                                                                                                                                                              Dressing
                                                                                                                                                              1/4 to 1/3 cup chopped fresh cilantro leaves (I used 1 T. dried)
                                                                                                                                                              1/4 cup vegetable oil
                                                                                                                                                              1/4 cup lime juice (I used bottled)
                                                                                                                                                              1/2 to 1 teaspoon finely chopped fresh garlic
                                                                                                                                                              1/2 teaspoon chili powder
                                                                                                                                                              1/2 teaspoon ground cumin
                                                                                                                                                              Salt, if desired
                                                                                                                                                              Pepper, if desired
                                                                                                                                                              Cilantro leaves, if desired
                                                                                                                                                              Prepare quinoa/rice blend according to package directions.
                                                                                                                                                              Place all dressing ingredients in small bowl; beat with whisk to combine.
                                                                                                                                                              Combine cooked rice blen, vegetables and dressing in large serving bowl, toss lightly. Refrigerate at least 30 minutes to blend flavors.

                                                                                                                                                              3 Replies
                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                    I have a bag of that rice medley - sounds like a plan!

                                                                                                                                                                  2. I was really happy to hit mid summer this year! Since Arizona doesn't do daylight savings time, it gets light out (and wakes me up) way too early. Now we go the other way :)
                                                                                                                                                                    You all have been cooking up some wonderful stuff this weekend. I've mostly been hung up on World Cup. Had some people over for yesterday's wtf? game and made pulled pork tacos. I just roasted a pork loin, pulled it, and simmered that in a sauce that was just tomato based with lots of chopped Anaheim chili and various Mexican spices. Slaw and cilantro on top.
                                                                                                                                                                    Tonight, I'm making steamed wontons with chicken, shitake and water chestnut filling. Probably rice and bok choy on the side.

                                                                                                                                                                    5 Replies
                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        That is *not* crappy!

                                                                                                                                                                        Looks great. I love that you even have serving baskets.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Thank you. It's more about pic quality, but I've only got 3 days until I'm "due" for my phone upgrade ;)
                                                                                                                                                                          I got the baskets at the dollar store next door to my stupidmarket. 4 for a buck, I bought 20, haha!

                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                            I did the same thing at the dollar store, but have yet to use them. They were just too cute to pass up. Didn't even occur to me to stick tacos in there. I know how the bf will be served dinner tonight. Thanks for the idea!

                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                          those look SO GOOD. you know I love me a good taco.

                                                                                                                                                                      2. Just returned from the grocery store and am happy to report that limes are no longer an endangered species. 6 for $1.99.
                                                                                                                                                                        Yay it's G+T time next weekend! Also on sale for 5 bucks was a smallish rotisserie chicken so WFD is chicken, fresh tomato and cheese quesadillas with a side salad and some condiments from the fridge. I'm thinking Trader Joe's Peach Salsa and some low fat sour cream.

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          4 pounds for 99 cents here, I'll toast you with a mojito. :)

                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                              If you're an Arizona girl, people give them to you :D

                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                yep - 8 for a dollar here, some places more.

                                                                                                                                                                            2. re: Berheenia

                                                                                                                                                                              Cheers, that was a happy find for me at the supermarket, too.

                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                I got 3 for $.39 each a few days ago - but that was farmers market pricing. I should have known better, but the price was SO much better than $.99 each the last time I bought them! Their rinds were nice and thin, and I definitely got some juice out of the one I used. So that's a major plus.

                                                                                                                                                                                1. I have a spatchcocked cornish hen in the fridge, marinating in miso-soy-garlic-Maker's Mark that I threw together sleepily this morning based on vague recollections of things people have posted here. It smelled pretty good. That will go on the grill and there will be another huge helping of tiny green peas. When I went to the farm stand at lunch time I noticed that they are still harvesting their own asparagus which I overlooked on Sunday. Might have to do more of that if I can forego peas one day this week.

                                                                                                                                                                                  1. Using up the rest of the pork mince from yesterday. Stir fry with some veggies, light soy, kecap manis, shaoxing rice wine and Tabasco. Serving with Udon noodles.

                                                                                                                                                                                    1. Goat! I am so in love with goat and so glad I discovered the goat vendor at the farmers' market a few weeks ago. Goat taco salad is on the menu tonight.

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        need to find a source for goat, it is SO GOOD!

                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                          I agree, I can't believe it took me this long to finally try it.

                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                          Was that the goat breast you inquired about? If so, what are your tips now for preparing it? At least this one inquiring mind would like to know!

                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                            Nope, this was the ground goat. Goat breast is in the freezer awaiting some inspiration :)

                                                                                                                                                                                        3. It's attack of the midsummer farmer's market for me right now. I head out there with a list and always come home with far more vegetables than a warren of rabbits could finish off in a week!

                                                                                                                                                                                          I recall someone making spinach casserole/souffle in a previous thread so I bought a bunch of lambsquarters intending to make a wild version of the same. I have plenty of scallions, dill and mint to add piquancy to the greens along with a scatter of feta, lemon juice and Aleppo pepper to keep things interesting.

                                                                                                                                                                                          One of the reasons I love the farmer's markets is that I can buy the rustic bits that are otherwise chopped off at the supermarket. For instance the radishes I bought with their tops still on. They'll get a haircut tonight with the greens going into a Bangla-style stir fry with mustard seeds, cumin seeds, ginger, asafoetida and a finish of Sriracha.

                                                                                                                                                                                          For mains I may make schnitzel Wiener Art, otherwise I have a chicken adobo that I have been steeping in its flavorful broth for a few days. It should be at top perfection by now.

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                            i'd like to see what schnitzel wiener art looks like!

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              I think you take the schnitzel wieners and twist them to form festive figures, like wiener dogs. :D

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                I'd show you, but you should know Wiener art puts the "porn" in food porn.

                                                                                                                                                                                                No schnitzel tonight, I didn't want to wait in line at the grocery store to buy pork cutlets (the pork is what makes the schnitzel Wiener Art or Viennese style since traditional Wiener schnitzel is made with veal). I actually didn't end up having a protein because I made a meal of the lambsquarters which were outstanding with the dill and feta. Take spanakopita, pump it full of steroids, and that's what I had. In fact I think lambsquarterskopita will have to be on the menu very soon.

                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                  Oh, while that sounds delicious, you completely ruined my ridiculous visual. LOL!

                                                                                                                                                                                              2. re: JungMann

                                                                                                                                                                                                Love schnitzel, though the missus can't see the appeal. Had a really good one on a campsite cafe on a Dutch island of all places , (was at a festival.at the time as well) Never made it myself though. Having said that I also love chicken adobo and rather than going through the agony of choosing would be tempted to have both.

                                                                                                                                                                                              3. every time I see the name of this thread I read, "Midsummer Night's Sex Comedy" ala Woody Allen! may have to re-watch that soon....

                                                                                                                                                                                                the kalbi's been marinating since last night, so it should be very flavorful. since we're still out of an oven, they'll just be pan grilled quickly (they would have been pan grilled anyway, but with a turn under the broiler) and then served with jasmine rice and a salad of some sort. going way simple tonight. oh, but we'll definitely serve some of my kimchi on the side, as well as some leaves of shiso from my little window seat plant.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  what do you do with the shiso leaves mc? I planted one for the first time and came back to find it absolutely humungous, need to start using it asap

                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                    I would normally use them as part of a lettuce wrap, as in Korean BBQ? you know, along with basil, mint, etc. - all inside a lettuce leaf enveloping a piece of grilled meat and other banchan. tonight I think i'll make them part of the salad.

                                                                                                                                                                                                2. Last nite was "greens and beans " over farfalle meaning quick sauted fresh and de-stemmed spinach (I don't buy the bags I buy the bunch and clean myself) with garlic, olive oil, salt and red chii flakes over high heat and then cooled and held held. Make yor beans (I used canned last nite ) but almost always use dried cannellini beans and soak and then cook in spices and chicken or veggie broth until tender and mash for the mostt part . Then add back in spinach to heat when beans are tender.

                                                                                                                                                                                                  Serve over pasta of choice.

                                                                                                                                                                                                  High carb, no meat but high fiber and hella good.
                                                                                                                                                                                                  Mega low fat.

                                                                                                                                                                                                  The basil triplets are starting to flower so basil pesto is on for tonite. And a steak on the grill. But only one since teh gf is away.

                                                                                                                                                                                                   
                                                                                                                                                                                                   
                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: jjjrfoodie

                                                                                                                                                                                                    I usually do a very similar dish with chickpeas & broccoli; never thought about switching the broccoli out for spinach. Now, I will. Looks good.

                                                                                                                                                                                                  2. Caramelized onions can lead you to good food, can they not? Yesterday I made a small batch using Vidalias. Last week, I'd posted this thread on two other CH boards http://chowhound.chow.com/topics/9793...
                                                                                                                                                                                                    asking if anyone had tried "Brooklyn Bangers" and describing their product line - no reply. So, I had to step up and TOFTT.

                                                                                                                                                                                                    Tonight's dinner was a BB Weisswurst, cooked and browned a bit, then sliced into a warm pile of egg noodles mixed with a mess of caramelized onions.

                                                                                                                                                                                                    Chef Saul Bolton knows his wursts; that's all I've gotta say. That, and caramelized onions & egg noodles were *made* for each other.

                                                                                                                                                                                                    Now...what to do the rest of this week with the other 3 sausages? :)
                                                                                                                                                                                                    If you like good sausages, and you're anywhere in the NY/NJ region, look for any of this line of tubed meats. I think you'll like 'em.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. Steve got me hankering for sausage and peppers so I went to the butcher and got brats. I simmered them in some beer, badia and onion and will sear them with red peppers and onions and serve them on toasted buns with shredded cheddar. Another spinach salad tonight with a run through the garden of carrot coins, zucchini, red bell peppers, green beans, celery, tomatoes, cukes and feta with a lemon, oregano and olive oil vinaigrette.

                                                                                                                                                                                                      1. Last night was Chicken Marsala. Didn't have sliced Mozz. but Provolone worked great melted over the chicken. Fresh sauteed mushrooms were in the sauce which was over the penne' pasta and the chicken. On the side were mixed petite veggies of corn, peas, carrots and green beans. Tonight will be leftovers!

                                                                                                                                                                                                        1. Tonight was one last pizza outing with the college friends at the local "slice the size of your forearm for $5" joint. Red sauce, ham, caramelized onions, capers, banana peppers. Ahh, so many drunken memories were made there.

                                                                                                                                                                                                          Big move on Wednesday, so pack pack packing away I go...

                                                                                                                                                                                                          1. Kalbi and thin-cut tri-tip steaks marinated for about 30 hours in soy, mirin, water, sesame oil, granulated garlic (the recipe did not call for garlic! but i wanted some garlic flavor and was out of fresh - horrors!), finely grated onion and asian pear (i actually put the onion and pear in the food processor and got that same, liquidy grated texture), sliced scallions. I grill-panned them for a minute or two on each side until just a bit over rare but nice and charred outside. both cuts of meat came out super tender! and very flavorful, though i'd probably make it a tad less sweet and hotter next time. alongside was jasmine rice, homemade kimchi, and a salad of thinly sliced cukes, asian pears, scallions, purple carrot, and red leaf lettuce, in a nuoc cham-ish dressing (fresh lemon and lime juices, brown sugar, fish sauce, and minced jalapeno).

                                                                                                                                                                                                            we inhaled the meat. i could have eaten more. much, much more.

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              OMG - we love that cut of meat. We discovered it last year's BBQ season and are now over the moon with it. Yours looks beautiful and I'm sure it tasted great. I also love the Jasmine rice as well (my personal favorite). Be still my heart. I bow to you. Can I have your recipe, please??? And exactly how you cooked it?

                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                thanks BZ! I used this recipe, but tweaked it a little - http://www.foodnetwork.com/recipes/ka... I don't know how "authentic" it is, tho in the past I've read many other recipes that do include some grated fruit - pear or plum.

                                                                                                                                                                                                                my tweaks: I didn't use as much sugar or soy, and I added a split thai chili to the marinade, as well as a tbs. of gochujang. also, the granulated garlic as mentioned above - maybe a tsp. and again, I chopped an onion and the Asian pear and then threw them in the food processor til juicy.

                                                                                                                                                                                                                drained the marinade well (again, mine marinated for about 30 hours), sprayed olive oil on my ridged grill pan, turned it up to high/medium-high, and cooked them for a minute or two per side.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Thanks, MC. I put the recipe in my pepperplate file along with your notes. Yum.

                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                I could inhale that photo if the 'Net had smell-o-vision capability. Wow, that looks good.

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Great plate. You and Ina need to launch a Korean fusion stall at one of the local farmers' markets.

                                                                                                                                                                                                                    I'm pretty sure you don't need more work (we're talking weekends here) but I need more top-notch food.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Looks incredibly delicious! What is tri-tip steak? Which part of the cow?

                                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                                        hi herby, thanks! i don't know much about cuts, but here's the wiki description: http://en.wikipedia.org/wiki/Tri-tip

                                                                                                                                                                                                                        i have heard here that it's a cut not normally found in the east, but mostly on the west coast?

                                                                                                                                                                                                                        the picture in the wiki link of the full, triangular cut is what we usually buy. however, our stupidmarket had thin small "steak" slices, and that's what i bought, and used along with the flanken steak. delish!

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Tri-tips have been available in limited places on the East Coast for several years. Trader Joe's is the best place to find it, although they changed distributors, and I've not liked them since they did so.

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Wegmans has them, too, but I know I first encountered tri-tip in CA way back in the 90s. Had never heard of them.

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              When I used to live in the West Village, there was a French butcher that I would frequent, and he was the one who introduced me to tri-tip. I remember him doing gymnastics to try to show me what part of the animal it came from. After he closed his shop, I didn't see it again for years. Now rjbh20 buys them at The Restaurant Depot in large packages that he takes apart, and then seals the tri-tips individually and freezes. We always have them on hand.

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  Most excellent! I never thought to check there. Will do so next time I head there for a major shop. Thanks, lingua!

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    Sho thang, Linda! I'll hafta check the price on it when I'm back home -- 'tis grilling season after all :-)

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            Not mentioned in this article but Michael Symon toasts his bun. He recently made his burger on "The Chew". He shmears some mayo on it and toasts it in the cast iron pan. More calories but so good.

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Thanks for the link. I think the author would like my house grind. ;-)

                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                As long as you cook it in a cast iron skillet!

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  Of course.

                                                                                                                                                                                                                                  As an aside, the Black Label burger at Minetta Tavern is my current favorite.

                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                        This sounds fabulous. I'd pay $27 for that.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          Go at lunch, sit at the bar.

                                                                                                                                                                                                                                          Like Corner Bistro and Spotted Pig, it's a joint best appreciated when you need refuge from nasty weather.

                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                            Corner Bistro was a couple of blocks from where I lived for 25 years. I went regularly. Great burger.

                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              Great neighborhood. I could live near Jane and be quite happy.

                                                                                                                                                                                                                                              Corner Bistro was a late-night place for most. I like lunch there. Like the Pig and Minetta, it's comfortable shoes.

                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                  *I* would love your house grind for burgers! (Which reminds me I still need to attempt that, huh?)

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    I'm laughing at myself. Sniffing out good burgers, tinkering with blends has become a bit of a hobby.

                                                                                                                                                                                                                                    Fire up the grinder, see what happens. We will compare notes.

                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                      That could be a good subject for the DOTM group. Especially since it is Summer and everybody does burgers (or, um, almost everyone). :-)

                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                        Burgers are the third rail of home cooking.

                                                                                                                                                                                                                                        Having said that, I'm game if you are. Kick it off and invite me in.

                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                          Why the third rail of Home cooking?

                                                                                                                                                                                                                                          1. re: mcsheridan

                                                                                                                                                                                                                                            People can be very passionate talking about their own burgers. Discussions about grinds, cooking techniques, seasonings, buns, toppings, sides, even utensils can get quite heated.

                                                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                                                            I'll go for it for the August DOTM. I think July is pretty much done, but I gave it a shot. So feel free to add your 2 cents!

                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                              Please do. I'll vote for that! But as far as investing in a good meat grinder I have to pass and use my KA attachment.

                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                That's all I have as well, Berheenia. I'd have to figure out how to use it and avoid the potential jamming of the grinder and the "gray ooze" that has been mentioned on another CH thread.

                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                  Ah, the gray ooze. That was a lively thread.

                                                                                                                                                                                                                                                  Here's a link for those interested:

                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/7593...

                                                                                                                                                                                                                                3. Well...I WAS going to do steak on the grill and basil pesto side, but thunder storms and lighteneing rolled in around dinner time and some time after so no grilling. If only rain? Yes. Lightning? Hellz noes. LOLZ.

                                                                                                                                                                                                                                  So the bounty of the "basil triplets" was still put to good use with a side of sliced romas with salt, oilve oil and basalmic (I took pic before adding olive oil and basalmic-oops) .
                                                                                                                                                                                                                                  Veggie dinner meals two days in a row now for me. WTF?????????
                                                                                                                                                                                                                                  Hahahahaha.

                                                                                                                                                                                                                                  Steak and the rest of the basil pesto will be Wednesday.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1. WFD: Simples: Italian cold cuts sandwiches. Prosciutto di Parma, Genoa salami, Swiss cheese, sliced onion, tomato, hot cherry peppers, marinated mushrooms, shedded lettuce, on crusty Italian bread.

                                                                                                                                                                                                                                    The cut sides of the bread loaf will be brushed with a little of our house made RWV dressing then layered with meat and cheese along with lettuce, etc., and tomatoes and onion that have been marinating in the same dressing. It's a full bodied spicy, garlicky, oregano laden mix.

                                                                                                                                                                                                                                    Sliced cucumber, radish and grape tomato will on the side. Fresh strawberries for afters. G will probably have his BBQ honey chips, I'll try to refrain.

                                                                                                                                                                                                                                    Regarding those strawberries. I can't remember whether I read it here or at FB but... the berries were bought 5 days ago at our Farmers' Market. We packed them in a 1 quart Ball canning jar, covered the jar and put it in the fridge. We've been eating them every day and they are just as fresh now as when they were bought. That has Never happened before!

                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                      I've done the same with strawberries, raspberries, blueberries, and blackberries and it's amazing how long they'll last in jars. I also tried rinsing with diluted vinegar before drying and jarring and those lasted the longest of all. The strawberries were good for at least a week, and the other berries all lasted 4 or 5 days. Might've gone longer, but they were all eaten by then. Really cool!

                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        ok, different experience here. I tried that with strawberries last year, and while they LOOKED really pretty and fresh for a longer time, when you bit into them, they were very soft, as overripe ones get. what am I doing wrong?

                                                                                                                                                                                                                                        plus, I don't love strawberries cold. but good to hear it's working for you, Gio!

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          I had some this morning w yogurt and really MC they were still pretty tasty. Not soft, and still sweet. I hear you about cold strawberries. You don't even smell their wonderful aroma, which I love. We'll probably finish them off tonight, though.

                                                                                                                                                                                                                                          These were picked the morning of Farmers' Market and G was at the stand about 15 minutes after they opened. The farm is probably a 2 1/2 hour drive from our house. The farmer had to set up after unpacking, so there was not too much time 'tween harvest and sale. The FM is a three minute drive from our house.

                                                                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                                                                          Love the sandwich. It's pretty close to the one I had for lunch today. Mine was built for me at a deli so not as good as yours.

                                                                                                                                                                                                                                          Excellent choice.

                                                                                                                                                                                                                                        3. Last night's wontons turned out well. Poached chicken, chopped shitakes and water chestnuts, lots of ginger, scallions, bird chili, and served with snap peas and rice.
                                                                                                                                                                                                                                          Tonight will be penne vodka and arugula salad.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                              Thanks lingua and mc! Store bought wrappers and just steamed over the chicken poaching water. I made quite a few and stuck some in the freezer to make all the chopping worthwhile.

                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                Oops, I replied to myself. Oh well...

                                                                                                                                                                                                                                            2. re: alliegator

                                                                                                                                                                                                                                              Wow, allie! Great job & fab looking plate.

                                                                                                                                                                                                                                              I need to make wontons/dumplings once I get back home -- did you use store-bought wonton wrappers or make your own dough?

                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                those are beautiful! what a nice plate allie!
                                                                                                                                                                                                                                                the BF makes some nice pork wontons - need to get him back on those.

                                                                                                                                                                                                                                                yours look so tender - just steamed, not pan fried after, yes?

                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                    I always crack up when I see you or allie post that comment. :D

                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                          AWWWW!! Such a cutie. The pet parent in me wants to hug the stuffinz out of him. The housekeeper in me wants desperately to wash the window. ;-)

                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                            Haha! I have a pug. He's ancient and largely inactive, but that looks like a younger Sam.
                                                                                                                                                                                                                                                            And believe me, you all put up some serious screen lickers :) I feel honored to have one!

                                                                                                                                                                                                                                                    1. I'm almost 100% and my DH is feeling well enough to be back at work. Whee.

                                                                                                                                                                                                                                                      Last night I made mystery-meat pierogi with fried onions and sour cream, kielbasa, and the Greek salad I planned for the other night. DH skipped the Wurst and had only a little of the rest as he was still under the weather.

                                                                                                                                                                                                                                                      Tonight I'm thawing chicken noodle soup in the hopes of fully healing him. Let's see.

                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        that sounds soooo good.

                                                                                                                                                                                                                                                        glad you're both feeling better!

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          We are still asking ourselves what variety they were! They seemed to have some kind of pork or veal in them, plus something grainy and possibly potato. But yeah---hard to go wrong with fried dumplings of any kind!

                                                                                                                                                                                                                                                          Do you like vareniki/pelmeni? Those are my absolute favorite with butter, sour cream, and white vinegar. Oh, and Turkish manti with chili and yogurt...I could go on.

                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                            I was with you, ChristinaMason as I adore both you and your cooking, but "white vinegar"? Did you mean a variation of white vinegar (white wine vinegar, champagne white vinegar, any kind of white wine vinegar) or literally white vinegar?

                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                              Regular ol' white vinegar. It's pretty standard (and not that weird, if you think about the dipping sauces for Asian dumplings that call for vinegar).

                                                                                                                                                                                                                                                              http://yulinkacooks.blogspot.com/2009...
                                                                                                                                                                                                                                                              http://www.nigella.com/recipes/view/s...
                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/6932...

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                I did not say it was weird. I only use "regular ol' white vinegar" to clean the counters or kill weeds. Apparently many on Chowhound agree with me if you look through this thread.

                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/3569...

                                                                                                                                                                                                                                                                Regardless, I still adore you and your cooking.:-)

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  Who am I to argue with babushkas?

                                                                                                                                                                                                                                                                  You may have implied it was bad taste, but whatever. As mariacarmen pointed out upthread...different strokes.

                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    I implied nothing but simply inquired if you were referring to other types of white vinegar.

                                                                                                                                                                                                                                                                    I apologize if anything I asked bothered you and will refrain from asking you questions again.

                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                      Well, now that you've edited your original comment, it looks that way. Hah. SMH...

                                                                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                                                                              I don't think I've had vereniki! I do believe I've had pelmeni, tho, at a Russian restaurant a couple years ago. My knowledge of Slavic-style dumplings is woefully sub-par.

                                                                                                                                                                                                                                                              They opened up a pierogi place near my house and I was so excited to tried them! sadly, they were awful. even I know that they shouldn't be hard and yet doughy, and the onions were almost raw. feh.

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  That sucks that they sucked. I would feel so let down :/
                                                                                                                                                                                                                                                                  I love all the Eastern European style dumplings. You can't argue with a savory carb bomb all neatly packaged to look cute and petite!

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    <You can't argue with a savory carb bomb all neatly packaged to look cute and petite!>

                                                                                                                                                                                                                                                                    You'd be amazed what people will argue with ;)

                                                                                                                                                                                                                                                          2. Last night was turkey saltimbocca with lemon caper cauliflower and garlic spinach alongside. a nice french Rose to go with.

                                                                                                                                                                                                                                                            1. Yea! Cooked my first real meal in weeks.

                                                                                                                                                                                                                                                              I'm at the first stop of my road trip in Asheville. I used to live here and still have several really close friends in the area. I brought my last CSF allotment, 2 lbs of huge scallops and we cooked last night. Everyone brought odds and ends. Everyone tasted and made suggestions. Everyone laughed and had fun. And the dinner ended up delicious. Some of the scallops were the size of a golf ball - sweet and tender. And as Linda would say - there was wine.

                                                                                                                                                                                                                                                              I think part of my food blahs has been a little too much solitude. More catching up with friends tonight. We'll probably cook and stay in. It's tourist season in Ashevegas and restaurant waits can be long.

                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                              1. re: meatn3

                                                                                                                                                                                                                                                                Nothing like a fun dinner with old friends to kill the blahs, food or otherwise.

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  Now I'm sure I had a low level depression which slipped under my radar. Went out tonight and I polished off a side salad, 1-1/2 rolls, the entire main and then we went out for ice cream cones. That's more than I was eating in most 3 day periods lately. *Note to self: if food seems blah for longer than a week take a closer look at your mental health!

                                                                                                                                                                                                                                                                  Dinner was a nicely prepared eggplant, lightly breaded covered with a tasty, light red sauce, artichokes, tomatoes, black olives, mushrooms. It was topped with a mass of crispy fried onions which initially seemed like a '90's time warp but the texture and flavor worked with the dish.

                                                                                                                                                                                                                                                                  This has been a great but too short visit back "home". Tomorrow Lousiville! I think I'll be ready to eat!

                                                                                                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                                                                                                    take care of yourself, meatn3! and enjoy!

                                                                                                                                                                                                                                                                    1. re: meatn3

                                                                                                                                                                                                                                                                      <Tomorrow Lousiville! I think I'll be ready to eat!>

                                                                                                                                                                                                                                                                      Please please please check out Ed Lee's Milkwood while you're there! It's incredible---and not insanely priced. I have pics of some of the food in my photos (posted within the "Smoke & Pickles" COTM).

                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        That's why I'm doing an overnight in Louisville!

                                                                                                                                                                                                                                                                        When I was in the beginning stages of planning this trip I read your post on Milkwood and got the idea to work a visit in. I was so impressed with the recipes I've made from Smoke & Pickles that I'd love to experience one of his restaurants.

                                                                                                                                                                                                                                                                        So I expect I'll be raising my glass to you after my first bite tonight! Thanks in advance.

                                                                                                                                                                                                                                                                        :-)

                                                                                                                                                                                                                                                                        1. re: meatn3

                                                                                                                                                                                                                                                                          My husband counts it as his best meal out ever. I'm not sure about that, but it was pretty delicious!

                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            Milkwood was very worth the layover!

                                                                                                                                                                                                                                                                            They were fairly busy. I had a reservation but could have walked in since it was a little later. For some reason I had pictured the space as smaller than it was.

                                                                                                                                                                                                                                                                            Once I observed the dishes being eaten at the tables around me I decided to order apps. The mains were quite good sized and I really wanted to try a few things.

                                                                                                                                                                                                                                                                            ChristinaMason, I'm so glad your report mentioned the octopus. It was one of the dishes I had and was such a wonderful mix of flavor and texture. Their method of preparing the octopus resulted in a delicacy of texture I've never experienced - very unusual and delicious.

                                                                                                                                                                                                                                                                            I ordered the Vietnamese lamb sausage which was unbelievably good. Perfectly balanced dish. Also ordered the kimchi collards and a few cocktails.

                                                                                                                                                                                                                                                                            One of the things I enjoy about solo travel and dining is the occasional spontaneous conversation with a neighboring table. The man and woman (Mother & son perhaps) next to me initiated a lovely conversation. They were very conversant in Louisville dining, art and historic preservation which helped me plan my next days excursions. Staff was very enthusiastic and several of those I spoke with were involved in the food world on many other levels than just serving and bartending.

                                                                                                                                                                                                                                                                            It was a really nice evening. Louisville has my interest and I'd love to have a longer visit to explore and eat. Better add drink too since I'm partial to Bourbon!

                                                                                                                                                                                                                                                                            So CM, many thanks for posting about your visit! It wouldn't have been on my radar otherwise.

                                                                                                                                                                                                                                                                            1. re: meatn3

                                                                                                                                                                                                                                                                              What a happy report to read, meatn3. I'm so glad you had such a pleasant experience. You'll have to check out Chef Lee's cookbook now.

                                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                                It was my experiences with his recipes in that months COTM which had me so intrigued by her report! Several of the recipes have made it into frequent rotation for me. But I do need to explore the book further.

                                                                                                                                                                                                                                                                              2. re: meatn3

                                                                                                                                                                                                                                                                                Just seeing this now. Glad it went down well!!

                                                                                                                                                                                                                                                                        2. re: meatn3

                                                                                                                                                                                                                                                                          You know, I'm so glad you're on this trip and with friends you care about. The best 'medicine' in the world. Have Fun, meatn3.

                                                                                                                                                                                                                                                                    2. Last night was chicken soft tacos topped with avocado, green salsa, chipotle jack cheese, and lettuce. Blue corn chips on the side. We also had the first watermelon of the season. Tonight I have no plan. I do have two ears of corn in the frig from this weekend's farmer's market so they need to be part of the plan. Maybe a corn salad.

                                                                                                                                                                                                                                                                      1. After a weekend with family in town and much eating and drinking, we are trying to eat a little healthier, at least for the first part of the week!

                                                                                                                                                                                                                                                                        Last night was a veggie stir fry of mushrooms, bell peppers, onion and zucchini. I added a sliced pequin pepper when I added the ginger and garlic which added some serious heat. EJ gave it two thumbs up!

                                                                                                                                                                                                                                                                        Tonight will be a veggie pasta with bow ties, summer squash, zucchini, tomato and fresh peas from the CSA. Lots of basil and oregano from the pots on the deck. Maybe some rose to drink!

                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                                                                          I love that folks here love rose as much as I do! So many people wrinkle their noses, assuming they're all sickly sweet white zins...

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Crispy if only if you sear it. ;)