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What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

A gorgeous day.

Enjoying the breeze and bright sunshine, Sunday brunch, dipping your toes into the pool or lake, yard work, growing vegetables and herbs, sunning yourself on the beach, exploring parts previously unknown, coming up with new concoctions to throw on the grill - how do you spend your summer days?

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  1. As for me, I had a very restless night with little sleep. So I'll be sticking around the house for this last day of vacation. :::sob::::

    Was just listening to a Sunday morning radio show called A Train on WUMB, made myself some breakfast, enjoyed it in the dining room with the cats sitting in the windowsill, chattering at the birds.

    I'll do some clean-up around the house, and while I was originally going to have some leftover pulled pork, I changed my mind. A (slightly large) lamb burger was pulled from the freezer, and I'll split that in half and reform into smaller slider patties to be quickly cooked, topped with feta cheese, caramelized onion, and some type of sauce/spread (maybe yogurt mixed with garlic, Aleppo pepper, and some fresh herbs). Sliders to be served on the small whole wheat potato rolls I got for the pulled pork a few days ago.

    Sweet potato fries alongside made in the convection oven to (hopefully) get crispy on the outside and soft on the inside. Not sure of what to make in which to dip the fries.

    There will be wine. Fortification needed for going back to work tomorrow. To what I already know is going to be a busy day.

    2 Replies
      1. re: mariacarmen

        Ended up just finishing up the yogurt sauce - Greek yogurt, minced garlic, Aleppo, and some minced parsley and thyme. The smidge I swept off the mixing spoon tasted good, so I think a small dollop on each slider bun will work.

        I just realized that my original "menu" doesn't have a green of any kind. I suppose I should make a quick salad..........................................Nah. Burger and fries works for me. :-)

        ETA: COLESLAW! I've got enough of that, so that'll be my "green veg" tonight.

    1. The first of my patio tomatoes are ready! They are small sungold ones and taste so sweet! There were only a handful so most likely they won't make to dinner.

      Inspired by a meal with friends last night I am going to do a riff on that for dinner tonight.

      I was also able to get some fresh harpooned swordfish, the first of the season for me! This will be simply grilled. In addition I picked up some fresh pasta at our local italian market. The sauce will be some cherry tomatoes from the farmers market. They will be sliced in half and then sautéed with garlic and olive oil just until they start to break down then remove from heat and add a handful of chiffonaded (sp?) basil. My basil plants are going crazy. If motivated I will roast some beets for a beet salad.

      and yes LW, there will be wine!

      3 Replies
      1. re: foodieX2

        We were in Seattle and it's been busy since I got back so behind a couple WFD threads. Hope y'all have been eating well (of course you have!).

        Been cooking the standbys lately with a T. Keller chicken and savoury pinhead oats with kale last night. Thinking about a red Thai curry with fish tonight.

        1. re: foodieX2

          I'm so envious of all the fresh fish folks here have! I live inland, so unless I go catch some trout or something there is not a lot in the way of really fresh fish.

          Though I'm also jealous of the basil, and I could totally grow some here, just lazy. Just color me green!

          I will also be having beets today, though, so I'll probably be red with envy from all the beets!

          1. re: foodieX2

            I make that same pasta dish all the time. And sometimes add lemon zest....and/or capers.

          2. So, we didn't sink in the tandem kayak while paddling to watch the fireworks from the river. We did, however, get caught in a downpour(I seriously thought it was hailing) on the paddle back. Regardless of the horrific weather, it was amazing to see the show up close.

            Onto food!
            Triple berry pie with a cream cheese crust. Festive with the stars, non? They are stars of David, but still.

            Almond crusted pan fried cod, shaved asparagus salad with a rice wine vinegar dressing, roasted broccoli. This was awesome. Must make shaved asparagus salad for the rest of time.

            Yesterday's weather was more cooperative, so we grilled up some tuna steaks that had been marinating in a mixture of wasabi, tamari, and mirin. Alongside was a ubiquitous peanut noodle salad with bell pepper and scallions. I used quinoa pasta, which didn't have quite the heft we wanted. Oh well. Forgot to snap a pic.

             
             
            7 Replies
            1. re: gini

              Love the Stars of David on the scrummy looking pie, Gini! Almond crusted cod... delicious.

              1. re: gini

                gorgeous pie!! and the cod looks wonderful too

                  1. re: gini

                    "Must make shaved asparagus salad for the rest of time." -- words to live by, gini! I loves me some asparagus "carpaccio" esp with a lemon vinaigrette and some chive blossoms. And oy, do I want a slice of that pie ;-).

                      1. re: gini

                        That pie is divine. I would have a nice cup of tea and a slice of it if I could! Very pretty!

                      2. Sunday Dinner after Church:
                        Meat Loaf ~ 1/2 Chuck, 1/2 Boudin.
                        Fresh Pink-Eyes from the Garden,
                        Fresh Squash from the Garden,
                        Fresh Boiled Okra from the Garden,
                        Fresh Slices of Tomatoes and Cucumber from the Garden.
                        Fresh Pear Salad from Kroger. ;)

                        1. Breakfast on the terrace, sometimes lunch and dinner too. Day trips up the coast for as far as we wanted to drive home.We always went North, never South. Swimming at one of several local beaches, gardening either in the flower beds or vegetable and herb garden, taking a break on the shady terrace with cold beverages, grilling on the Weber, gathering with twenty-two members of our dining club for groaning board garden parties or outdoor evening dinners every two weeks. Things changed slowly as one couple moved away, several died. These were just a few of our Summer activities. Golden memories.

                          WFD: Wasabi Salmon, Peas with Prosciutto and Green Onion, our now de rigueur Summer salad of radishes, sweet onion, cucumber, tomatoes, parsley.

                          The salmon, a recipe from the current COTM, is simply slathered with wasabi mayo and roasted for a bit till done to one's liking. Rare for us., since it's wild caught sockeye. The freshly shelled peas start out with several chopped scallions sauteed in ghee. The peas are added and cooked for a bit, crosscut slices of prosciutto are chucked in a cooked for a minute. That's all there is to it!

                          Hope your day is as glorious as it is here.

                          1. I hope everyone had a lovely fourth. I, unfortunately only got to enjoy the fireworks James lit off and was back to bed. My stomach has been off for a couple of days so he went over to the neighbors house and enjoyed beer and a taco bar. Today I am back to my old chipper Suzi so dinner is on the menu tonight.

                            Brunch was a sausage hash, fried eggs and toast. Dinner tonight will be rotisserie chicken that has been languishing in a seasoning grinder blend of sea salt, black pepper, coriander, red pepper, dill seed, dehydrated onion and garlic and some badia that I rubbed liberally all over a 5.5 lb roaster and will put in the Ronco to spin. Whoot! Mashed potatoes and fresh chicken gravy and a dilled sour cream cucumber salad from my garden. I have to admit my mouth is watering for this dinner. It will be visually very dull in color but how can you go wrong with fresh mashed, gravy and cukes picked yesterday? Ya can't.

                            11 Replies
                            1. re: suzigirl

                              Glad you're feeling better & are ready to cook again :-)

                                1. re: Berheenia

                                  Worth. Every. Penny!!!! Seriously, it is idiot and drunk proof.

                                   
                                  1. re: suzigirl

                                    I like anything that is drunk proof. It means cooking even my husband cannot screw up!

                                    1. re: suzigirl

                                      So any idea which one you own? there are too many choices for my tiny brain except 'no' to the $599.00 one..

                                      http://www.amazon.com/s/?ie=UTF8&...

                                      1. re: Berheenia

                                        Honestly all it says is Showtime. I got it off an infomercial about ten years ago, It was worth it for chicken and prime ribs alone but it makes a mean pork roast as well. Sorry I can't be more helpful.

                                          1. re: Gio

                                            Boy, that sure makes mine look ugly. It is also the same price I paid a decade ago. Sheesh. I want a fancy one now.

                                            1. re: suzigirl

                                              Is yours that small? I have wanted one forever but thought it would be too big.

                                              1. re: GretchenS

                                                I had mine on most of my cook top and still made mashed potatoes and gravy on my other burners. It is completely a different shape though. I can't speak for your space but my kitchen is very limited and it is still worth having.

                                    2. re: suzigirl

                                      You really bounce back fast, suzi! Glad you are better and that sounds delish, no matter the limited color palate.

                                    3. We were at the beach from 8am until 1:30pm. We chilled, we grilled, but we definitely didn't swim because the ocean is cold!

                                      Dinner tonight will probably be homemade fish and chips with a salad on the side. Something easy.

                                      1. ribeyes are air drying in the fridge. and there will be duck-fat-fried taters, for sure. and probably a simple red-leaf lettuce salad.

                                        3 Replies
                                          1. re: mariacarmen

                                            Great minds, lady. Wish we had some potatoes!
                                            Your coming adventure sounds amazing. What a way to seize life.

                                          2. Last night was dinner out at our favorite steak house. DH's sister came for a visit from Wisconsin so she, MIL, Aunt, DH and I all enjoyed each others company.

                                            Tonight I am making taco stuffed giant pasta shells. We picked up 15 lbs. of ground to order hamburger last night so have some nice 80/20 ground sirloin. We vacuum sealed 14 lbs. today and will use the other lb. in the taco stuffing. Will cover with sauce and top with cheese. To go with will be spanish rice with diced tomatoes and warmed up refried beans.

                                            2 Replies
                                              1. re: boyzoma

                                                That's a great idea! Must remember it. What was in the sauce?

                                            1. Home again after a great 'start to summer' vacation back east. We thoroughly enjoyed our time on the Cape, in Northern NH and finally, relaxing in Freeport. I'm a little teary eyed that it's all over, but I know summer has just begun and we have lots of good memory making days ahead of us, too.
                                              Friday we took the one year old to his first 4th of July parade in Larkspur. It was cute and old-fashioned (although the bands kept marching by without playing! What's up with that!?)and we went home to relax with cheeseburgers and tomato and corn salad. I almost fell asleep in my plate and definitely didn't make it to fireworks.
                                              Last night we went all out with a real adult meal. Fresh scallops from the farmers market were served over pasta and a veggie stir fry that included zukes, chives and padrone peppers from our own garden. The first of the summer. It was delicious, although the baby wasn't interested in any of it.
                                              Tonight we are grilling rib eyes. We've had them drying on a rack since Friday, and I'm really looking forward to this meal. More corn, more tomatoes and more zucchini. Easy summer meals are hopefully here to stay a while.
                                              One thing the one year always eats happily is rib eye. My husband even suggested we get three, as if he would need his own. There goes my shoe allowance.
                                              Happy summer everyone. It's shaping up nicely around here, all of your meals and adventures sound lovely!

                                               
                                              4 Replies
                                              1. re: rabaja

                                                that's awesome! love that your little guy is a fan of good steak. my little guy (9 months old today) tried some grilled polenta and creamed spinach tonight at dinner, which he Loved. but i saved the ribeye for me. actually, i didn't even try to give him any -- with his 3 budding teeth i thought it might be challenging.

                                                1. re: MAH

                                                  Im not even sure when we tried steak. It must have been fairly recently. He recognized it tonight and got very excited as I was cutting it up for him
                                                  We've really struggled to find proteins that he will eat reliably. Sometimes he will eat eggs, chicken and fish with gusto. Then he will refuse it all the next day.
                                                  He does have eight teeth now, so that must be helping make the rib eye go down!

                                                2. re: rabaja

                                                  those scallops are gorgeous! i can see i've never gotten them brown enough.

                                                  love the rib-eye-loving baby!

                                                  1. re: rabaja

                                                    That looks scrumptious! I could eat that photo!

                                                  2. I'm on the porch at our favorite summer place, and rjbh20 is whipping up frozen strawberry/peach daiquiris. On the grill tonight will be some lovely steaks, and we'll be having local fresh corn. We also have some local asparagus, so those might make an appearance too. It's early yet, a lovely breeze is kicking up, and the Doodle is pooped after enjoying several romps with the other dogs along the bulkhead. Here's to summer!

                                                     
                                                    10 Replies
                                                    1. re: roxlet

                                                      Happy puppy! And dinner and drinks sounds great - enjoy!

                                                        1. re: roxlet

                                                          Sounds like a top 10 day.

                                                          The grounds are mighty pretty, the pooch is too cute for words. Drinks and dinner sound superb. It's going to heat up here on the Sou'west shore so appreciate those sea breezes.

                                                          1. re: steve h.

                                                            Definitely will be a warm one tomorrow, so we're taking off about mid-day. It's been a lovely little break.

                                                          2. re: roxlet

                                                            Your doodle is adorable and the view is great too! I've never been able to tire my doodle out--she is still itching for a walk even after we went 5 miles this morning!

                                                            1. re: SarahCW

                                                              For Remy, a furious romp with three other doggies definitely poops her out more than a walk, however long!

                                                              1. re: roxlet

                                                                My doodle, Meya, is mostly blind so she doesn't much like to play with other dogs, they scare her. But she will walk forever.

                                                                1. re: SarahCW

                                                                  Poor Doodle. Our last doodle went blind, but we got her cornea replacements, and she could see fine after that.

                                                              1. re: roxlet

                                                                What an adorable pup. I'm so jealous of your "view". The dinner sounds fantastic as well!

                                                              2. I spend summer days feeding mealworms to bluebirds, reading thrillers, listening to bluegrass, walking my Golden, feeding/watching hummingbirds, and eating my husband's delicious meals. A good way to start the day is with Prosecco and a strawberry, along a great cup of coffee from Counter Culture, and a fantastic breakfast which is usually breakfast sausage, an omelet and some fried apples. Another great use of summer is taste-testing cobblers to find the best blackberry or peach cobbler.

                                                                3 Replies
                                                                1. re: sueconner

                                                                  Welcome to WFD Sue. That sounds like a lovely day.

                                                                    1. re: sueconner

                                                                      yes, welcome, sue, with that summer-evocative post. lovely.

                                                                    2. I liked my sister's orzo salad so much I made more of it for this next week. I cleared out the fridge of all the veggies hiding inside and roasted them all for it. It has beets, asparagus, broccoli, two kinds of squash, three kinds of onions, mushrooms, bell peppers, eggplant, lemons, feta, basil, pinenuts and garlic. It is delicious!

                                                                      I also made the beet soup from this month's COTM. It is good in very small doses.

                                                                       
                                                                      3 Replies
                                                                      1. re: SarahCW

                                                                        That orzo salad looks delicious! Great way to use up veggies too....

                                                                        1. re: jenscats5

                                                                          Yes, please tell us more about the dressing, etc.!

                                                                          1. re: ChristinaMason

                                                                            Well, besides it being my sister's recipe it is also an Ina Garten recipe http://www.foodnetwork.com/recipes/in... Though I roasted two lemons to add and decreased the oil by over half. The more lemon the better I find!

                                                                      2. It's a farmers' market dinner tonight.
                                                                        I picked up a couple of different empanadas, one of which is pulled pork (I've never had an empanada in my life), a couple of ears of very local corn, one fresh Jersey tomato, and a handful of garlic scapes!

                                                                        The scapes are something else I've never had before. I reheated the empanada in the oven using the instructions from their maker. I usually finish my Maque Choux with a little cream, but having none, I scraped the cobs and got the corn's milk instead. :)

                                                                        The garlic scapes got a quick sauté in olive oil and finished with a little coarse sea salt.

                                                                        Before anyone else chimes in, yeah I know - the squiggle of BBQ sauce is obscene. I plead the fifth. The pulled pork was a little on the dry side; it really needed some help from the sauce department.

                                                                         
                                                                        4 Replies
                                                                        1. re: mcsheridan

                                                                          yah know, my roots are from the lands of empanadas, but i've always found them to be a titch dry. i think they always need a sauce. but i've never herd of pulled-pork ones - fusiony!

                                                                          1. re: mariacarmen

                                                                            Yeah, I knew the pork in this case was far from traditional, but the other two (which I'll have today) are more so: beef & potato, chicken & potato.

                                                                            1. re: mariacarmen

                                                                              I'm also from the lands of empanadas, a dreamy homeland of flaky, crumbly crusts and just-right fillings. We never ate them with sauce, but I wouldn't turn down a tasty aji or even barbecue sauce to help out a dry batch of empanadas. Many of the (South American and Puerto Rican-owned) restaurants I frequent in NYC serve their empanadas with sauces and occasionally some very interesting fillings.
                                                                              http://www.empmamanyc.com/regularmenu...

                                                                              1. re: JungMann

                                                                                That restaurant has been on my todo list for several years. Unfortunately our kids moved to Brooklyn so our visits are less Manhattan oriented.

                                                                          2. 4th of July at the beach was an overabundance of great food. Was prepped to do a N'awlins-style BBQ shrimp as an appetizer but there was also a cocatel de camaron being served. Today we recruited 3 of our neighbors to an impromptu dinner. One happens to be a winemaker so he kicked in 3 bottles of his 2012 Vermentino.

                                                                             
                                                                             
                                                                             
                                                                            1 Reply
                                                                            1. lazy, lazy day. the bf did his crazy thing with the steaks - indoor grilling! before anyone calls the FD on us, there were no actual flames. and no one died. he took a big pan of coals (actually, mesquite), then individually lit them on the gas burner, until they were all glowing. he let them get hot, and then plopped the steaks over a grill he'd laid on top of the pan. steaks were done in less than 8 minutes. lovely smokiness, minimal amount of smoke in the apt. (tho we did have fans on and windows open). the biggest downside is ashes get everywhere in the kitchen, but he's on clean-up duty (his odd rules - he who cooks, cleans up their own mess!) he also made fries (deep-fried idahos), and a delicious salad of red leaf, shallots, cabbage, tomatoes, and blue cheese in a vinaigrette. my only contribution was a chimichurri-like sauce which was a bit too watery but tasted like the real deal. went really well on the fries, too.

                                                                              so sad the long weekend is over....

                                                                               
                                                                               
                                                                               
                                                                               
                                                                               
                                                                              6 Replies
                                                                                1. re: mariacarmen

                                                                                  Extremely inventive! And it looks delicious too!

                                                                                      1. re: mariacarmen

                                                                                        Hey, it may be a little crazy - who'd a thunk! But the end result looks fantastic. Very creative way to grill. :-)

                                                                                        1. re: mariacarmen

                                                                                          Brilliant: Improvise, adapt, overcome.

                                                                                          I heard that in a movie once.

                                                                                        2. Back in the kitchen for the first time in awhile. Out of town for a week, then came home to a dying cat. Took him in for a limp and a week later we euthanized him with lung cancer so bad he could hardly breathe.

                                                                                          Back in the saddle tonight, made pan-roasted local salmon with fresh bay and young garlic on dressed watercress. A cucumber-dill mousseline and rosemary-cornbread croutons to go with.

                                                                                          Very good, but if I ever take a cooking class it's gonna be about folding in whipped cream or egg whites. Simple, I know, but I've read books, watched youtube videos, everything. Still sometimes don't get the body I should get. We all have our achilles, I guess.

                                                                                          9 Replies
                                                                                            1. re: eight_inch_pestle

                                                                                              very sorry to hear about your cat, they leave such a hole behind them when they go...

                                                                                              1. re: eight_inch_pestle

                                                                                                Sorry about your cat. Losing a pet is really tough.

                                                                                                1. re: eight_inch_pestle

                                                                                                  Ohhhh, eip - I'm so so sorry about your cat. :-( But glad you were with him at the end.

                                                                                                  Your "back in the saddle" dinner sounds very good.

                                                                                                  1. re: eight_inch_pestle

                                                                                                    So sad to lose a dear pet. My heart goes out to you.

                                                                                                      1. re: eight_inch_pestle

                                                                                                        very sorry about your buddy, EIP. it's awful to watch them go through any kind of discomfort.

                                                                                                        your meal sounds lovely, as usual.

                                                                                                        1. re: eight_inch_pestle

                                                                                                          So, so sorry about your cat. Those little ones leave us heartbroken. At least it's over the Rainbow Bridge and won't be hurting any more.

                                                                                                          1. re: eight_inch_pestle

                                                                                                            So very sorry to hear about the kitty..... :(

                                                                                                          2. There's lamb leftovers. And a lust for eastern Mediterranean food.

                                                                                                            Perfect combination? You bet.

                                                                                                            Lamb to be shredded into shawarma sized shreds. It'll get a dust of za'atar and, maybe, harissa, before getting a serious "seeing to" in a hot pan so it goes a bit crispy. There's peppers to be fried (olive oil, garlic). There's a salad to make from whatever is in the fridge - it'll need a dressing of my absolute best olive oil (organic Palestinian) and lemon juice. There's pitta to defrost and warm through before splitting them open and shoving everything else inside. Along with houmous and a another dip of tahini and date syrup. And there's olives and mixed torshi in the fridge.

                                                                                                            There's apricots and cherries for "afters".

                                                                                                            I do hope it'll be warm enough to eat that on the patio.

                                                                                                            1 Reply
                                                                                                            1. re: Harters

                                                                                                              There's a change on the "afters" front. Three nectarines were coming towards the end of the life as usable fruit. They've now been cut in half. A teaspoon of butter goes in the hole that the stone was in and they get a good drizzle of honey and lemon. Then they go under the grill till they're hot & soft. A Nigel Slater recipe from "Real Fast Puddings". Cream or ice cream in lavish proportions to go over them.

                                                                                                              Apricots & cherries will make their appearance in duie course. Probably at the end of tomorrow's entirely veggie meal.

                                                                                                            2. Managed to have some nice home cooked meals over the long weekend. Last night it was pretty hot out so we decided for some ground turkey larb served in butter lettuce cups. I usually don't have butter lettuce around, but Saturday we bought a head of "living" lettuce from a new hydroponic vendor at the FM. It was very good. Served with some jasmine rice and a few pork/veggie potstickers.

                                                                                                              I have a ton of veggies that need to get used so tonight I'm thinking we will slice up a bunch of items, marinate the veg in some olive oil and rosemary and grill everything. I'll add a very chicken/cilantro sausages and some pita bread. I think we have some cilantro jalapeno hummus in the frig for dipping.

                                                                                                              1. Just got back from a quick trip to Maine, where I basically ate nothing but lobster rolls for three days! And I would have had another one for lunch today if I could!

                                                                                                                However, since I'm back to reality, which is a hot-as-Hades, lobster-free apartment in NYC, I'll be having something stovetop grillable for dinner. I'm thinking thin pork cutlets, rubbed with curry paste and served with an Asian peanut slaw.

                                                                                                                5 Replies
                                                                                                                1. re: biondanonima

                                                                                                                  What a hardship!! I like the one's at Abbott's Lobster in the Rough -- about a quarter pound of lobster meat on a roll with drawn butter poured over it.

                                                                                                                  1. re: roxlet

                                                                                                                    I had both styles this weekend and I decided that I generally prefer "Maine" style, with the lobster lightly dressed in mayo. However, the buttery, toasted split-top bun is a must. I had a couple that were served on a standard hot dog roll and they were FAR inferior, even if the lobster meat itself was good (and it always was, in Maine!). Since the split-top rolls are grilled on the outside, that crispy, warm, buttery surface is the first thing to hit your tongue and it just MAKES the sandwich!

                                                                                                                    1. re: biondanonima

                                                                                                                      Going to a wedding in Portland this month. Guess what's first up?

                                                                                                                      1. re: roxlet

                                                                                                                        Oh YES! The best roll I had this weekend was actually at Libby's Market in Brunswick, which is about 1/2 hour north of Portland off of Rte. 1. Just the perfect amount of mayo, perfectly grilled bun, perfectly seasoned, etc. The Bite Into Maine food truck at the Portland Head Light had a really good one too. I was kind of bummed, though, that we didn't have more of a chance to check out the restaurant scene in Portland - it seems as though there are a TON of great restaurants in the downtown area. We only had one evening in downtown Portland (7/5) and due to the rescheduling of the fireworks, it was a CLUSTERF*CK down there - no parking to be had, people everywhere - so we ended up driving back to South Portland, where our hotel was, and had a very disappointing meal at the Sea Dog brewery. We'll definitely go back at some point to check out everything we missed on this trip!

                                                                                                                        1. re: roxlet

                                                                                                                          Also, duck fat for the fries, right? I mean, just so you can eat something other than lobster rolls ;)

                                                                                                                  2. After a very meat heavy long weekend (cured meats, smoked ribs and sausages on the 4th and burgers last night) we're doing veggies tonight. Picked up some baby zucchini and summer squash at the farmer's market this weekend so will chunk that up with some bell peppers, mushrooms and onion. Into the grill pan and onto the grill. When done, I'll throw in a few dollops of chili garlic sauce and some Thai basil from the pot on the porch. Served on top of brown rice. The rest of the bag of cherries for dessert.

                                                                                                                    1. Back to the "boring" dinners again.....been having salad a lot for dinner as it's been just....so...hot plus salad is quick and easy.....did liven one up with some beets and goat cheese tho recently - which may be WFD again tonight!

                                                                                                                      1. Testing out my new cool kindle with a stylus- no more fingerprints or bad navigation adventures but it is slow.
                                                                                                                        I am a sloppy texter too. So enough already WFD is leftover ratatouille and TJs chicken spinach fontina sausage. Got to fix keyboard as it not Chow friendly.
                                                                                                                        Changed Ratatouille to Catskills.
                                                                                                                        But there will be pictures posted like you big kids do!
                                                                                                                        -

                                                                                                                        1 Reply
                                                                                                                        1. it's the season of the grill - had a little get together to end the long weekend last evening burgers, dogs, wings, corn and some smoked ribs - pasta salad chips and popcorn on the side.

                                                                                                                          since we recently scored an extra weber kettle - one of the little guys - it is now an awesome possibility to grill on the quick turn around stuff on the little guy and slow smoke on the old kettle (which is used fire pit style since it lost it's legs)

                                                                                                                          indirect smoked the ribs with a drip pan in the middle of the kettle and coal on the sides - some hickory chips too - fed it every so often and by the end of the evening - walla beautiful prefect tender ribs the rub penetrated nicely they were tasty even without sauce

                                                                                                                          what never did make it onto the grill last night was a London broil and some zucchini so that and some extra corn is what's for dinner tonight

                                                                                                                          hopefully all of this smoke did some damage to the damn bagworms that are infesting my cherry tree - I cut some out and have been spraying with neem but those buggers are persistent.

                                                                                                                          1. It is super hot and humid here today so I am making a cool dinner for the family. Bacon, lettuce & tomato sandwiches, watermellon and peach fruit salad, Chowhound poster Fowler's chilled avocado soup and a cold bottle of sparkling Vouvray.

                                                                                                                            3 Replies
                                                                                                                            1. re: JanineL

                                                                                                                              wait, what time did you say dinner is?? 'cuz i wanna be there....

                                                                                                                              1. re: JanineL

                                                                                                                                BLTs are my flavorite! And that's not a typo! And I have to have mine with a homegrown tomato! Coming up soon!

                                                                                                                                1. re: JanineL

                                                                                                                                  Please send me this entire meal. Thanks.

                                                                                                                                2. Well, I had all intentions of making a delicious dinner but first treated myself to a G&T and a little plate of appies -- privilege of vacation, ya know. But I had this giant, wondrous, best-ever Ruben at lunch and I find myself sated. I hate when that happens....

                                                                                                                                  ETA: yes, I did bring my pickles on vacation with me, wanna make something of it? ;)

                                                                                                                                   
                                                                                                                                  1. Chicken & potato empanada and leftover Maque Choux.

                                                                                                                                    1. A couple of weeks back I made a skillet dinner of caramelized onions, diced chicken thighs, bacon, roasted Anaheim chilis, a handful of cheeses, a slosh of heavy cream and some smoke seasoning from Trader Joes. It was really freaking good- one of those greater than the sum of its parts kinda things. I'm going to repeat something along those lines tonight with zucchini noodles on the side. I'll head out back as soon as it cools off a bit more (98 now,) and see if there are enough Padron peppers for a starter. I hope so, we haven't had any in a couple of days and we're going through withdrawl.

                                                                                                                                      There is wine that could be opened, there is rum, there is a bottle of Tarkhuna sitting on top of the fridge. We'll see if anything sounds appealing. Ice water is all that has really hit the spot lately (and I rarely like ice in my drinks.) Its been a warm week!

                                                                                                                                      1 Reply
                                                                                                                                      1. re: weezieduzzit

                                                                                                                                        The first ripe Pantano Romanesco tomatoes will be the 2nd side- can't wait to try these!

                                                                                                                                      2. Back from the beach, and tonight is chorizo and shrimp tacos with black beans. Yum. Make 'em spicy!

                                                                                                                                        2 Replies
                                                                                                                                        1. re: roxlet

                                                                                                                                          Hope you three had fun. The tacos sound delicious.

                                                                                                                                        2. Tonight I was all stoked to try a new salad dressing, for DOTM, and then I realized... I don't have the required red wine vinegar... GAH. I usually never get excited about salad but I was today. Oh well.

                                                                                                                                          So, I'll take my already cooked chicken and I think top a (microwaved) baked potato with it, along with some cheese and broccoli. It's currently 98 degrees outside so I don't think I can muster up more than that. I hate hot weather (despite having grown up in it) so I become useless when it's hot.

                                                                                                                                          1. Last night was another quickie late work night dinner -- sauteed sliced tomatoes, zucchini, mushrooms, garlic and a single sweet italian sausage served over mushroom ravioli (from a bag) with shredded parmesan over the top.

                                                                                                                                            Tonight, I'm doing a take on Chinese chicken salad. Lettuce, bean sprouts, carrots, green onions, almonds, peaches (because I don't have any oranges) and breaded chicken strips (the kind that come in a box labelled "organic" so you can tell yourself that this mechanically separated chicken is better than other mechanically separated chicken), all chopped or sliced or shredded and tossed in a doctored up bottled shitake sesame dressing. Homemade potstickers (from the freezer) on the side.

                                                                                                                                            2 Replies
                                                                                                                                            1. German (is that what this is called?) potato salad with scallions, bell peppers and dill.
                                                                                                                                              Watermelon, mint, feta salad.
                                                                                                                                              Lamb burgers with parsley, cumin, allspice, and coriander - topped with a little dill/sour cream sauce.

                                                                                                                                              A tasty dry & mineral-rich red alongside.

                                                                                                                                              Happy Monday!

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              1. Leftovers tonight: leftover club steak that I gently reheated, kernels of corn that Deb sliced off previously cooked cobs and a little baked potato that was baptized with olive oil and a sprinkling of salt and later treated to butter, sour cream and chives from the garden. We washed it all down with our house red. Car stuff on the plasma.

                                                                                                                                                 
                                                                                                                                                1. I had the rest of my rotisserie chicken to use up tonight. Between James' and my dinner and his lunchbox I decided to use the rest shredded up and made into BBQ sandwiches on Marty's rolls with cheddar. Baked beans and dilled red potato salad to go with. The bones, some celery, onion, carrot, bay leaves, garlic and peppercorn were put in a stock pot and simmered. Not sure yet what I will do with the broth. I have plenty of dill left from the cuke salad and potato salad. Any thoughts on using it up would be welcome.

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Sounds like a good use of rotisserie chix. I never think to do that.

                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      Using up the dill - Dill and walnut Pesto on orzo pasta with salmon - Recipe link http://heavytable.com/barbettes-dill-...

                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                        Dill pesto, what a great idea. Thanks.

                                                                                                                                                    2. Kamut with apricots, grilled halloumi and zucchini - I'm
                                                                                                                                                      having fun with Salad for Dinner cookbook by Jeanne Kelley.

                                                                                                                                                      This was a complex-flavored WONDERFUL side dish I'm not sure why it would ever be called "salad", since it's served warm and is grain-based.

                                                                                                                                                      After reading comments here on CH about freekeh, I decided to just use the larger-sized Kamut wheat grain, which is readily available in my grocery stores.

                                                                                                                                                      We really enjoyed the spice combo of cumin seed and cinnamon on the zucchini.
                                                                                                                                                      I used only 2 T. chopped green onion, and cooked it with the zucchini that I'd sliced into rounds, having failed to fully read directions. The cookbook recipe calls for almonds or pistachios (I used sliced almonds) and Italian parsley leaves. I used white wine vinegar in place of white balsamic. While I used fresh apricots, the cookbook indicates fresh or dried, so this can be a year-round recipe.

                                                                                                                                                      An online version of the recipe (slightly modified) is at this link http://www.purewow.com/entry_detail/r...

                                                                                                                                                       
                                                                                                                                                      1. Need to cook up proteins from the freezer. Yesterday I pulled the pork loin and brined it with maple syrup, garlic, sage, and rosemary from the herb garden. Simply grilled with browned rounds of prepared polenta to accompany it. Side was the bagged kale, cranberry, and pumpkin seed salad with poppyseed dressing from Costco.

                                                                                                                                                         
                                                                                                                                                        1. We're starting with Jamie Oliver's "tuscan salad" from 30 Minute Meals. Chunks of ciabatta roasted with fennel seeds, oregano and oil then mixed with tomatoes, anchovies, capers, basil, red peppers (jar). Oil & vinegar dressing. Good grating of Parmesan over it.

                                                                                                                                                          Then a Jack Monroe recipe for a veggie risotto. Basically a bog standard risotto into which you stir broad beans and sliced radishes to warm through at the end. Chopped parsley, cheese and lemon juice to finish.

                                                                                                                                                          2 Replies
                                                                                                                                                            1. Since quesadillas suck so much when dining out in my area, I just make them at home.

                                                                                                                                                              Last night was copycat taco seasoning and ground beef with grated mexican chocolate, cinnamon and ancho chili powder added in . Home made black beans mashed to make a mix of smooth and chunky bean mix schmeared on the tortilla as well. Mild cheddar and chopped onions added before grilling.

                                                                                                                                                              Sour cream and salsa on the side.
                                                                                                                                                              Way better than the slop masquerading as quesadillas at the chain places. Otr at laset the anemic ones I see when dining out.

                                                                                                                                                              I was supposed to get my whole rabbit in yesterday, but a holiday mixup left it off the order. Ugh.

                                                                                                                                                              Chinese take-away tonite but have pork braciole stuffed with spinach, pine nuts and yellow currants in a long cook Sunday (errrr...Wednesday-LOLZ) Gravy on deck for tomorrow.

                                                                                                                                                              I want my ^%&$% rabbit dammit!!!!!!!!
                                                                                                                                                              Hahahahaha.

                                                                                                                                                               
                                                                                                                                                              1. We had a few of our friends over for a small potluck dinner last night who were very happy about our return :-)

                                                                                                                                                                The forecast had called for scattered thunderstorms just around dinner time, so we originally planned on 'indoor' food but were in the end able to throw a few cheeborgerz and (insanely salty) "hot" Italian sausages on the grill on top of the other dishes: one friend brought delicious devilled eggs, another roasted green beans and a corn salad with diced mozzarella, basil & cherry tomatoes.

                                                                                                                                                                As for myself, I took inspiration from one of our recent dinners in Berlin at an Italian restaurant and their fabulous antipasti platter, which included a tuna & white bean salad.

                                                                                                                                                                I combined 4 cans of yellowfin in olive oil (undrained) and 2 cans of great northern beans, but then pimped it out with 1 can of chopped up artichoke hearts, half of a very finely diced, massive red onion, one red bell pepper, 3 finely diced celery stalks and flat leaf parsley. Tossed it all together with more olive oil and red wine vinegar. Must say it turned out really well, and we have a shit ton of leftovers (this made a huge bowl) -- perfect for easy lunches this week. I gotta say that the artichoke hearts added nothing to the salad, so I'll likely leave them out in the future.

                                                                                                                                                                As for tonight, I have a practice with one of the bands I will be playing with at the local arts festival this week, so dinner will be on the later side: I've been craving TCC, which will be grilled, sides are roasted green beans my friend let me keep and a salad of tomatoes (if the farmers market has the goods), celery and avocado with a soy/balsamic dressing.

                                                                                                                                                                It's nice being home. The cat has been pretty much velcroed to us & joins us in bed in the morning. Happiness.

                                                                                                                                                                 
                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  Unusual to see up about at this hour, I must say! I like the jet lag thing!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Ha! Ugh. Went to sleep around 2 AM, woke up at 8:30 AM. Briefly debated k-boxing class at 9 AM but decided to stay in bed with the dude & coffee.

                                                                                                                                                                    I must say, I do NOT like the jet lag thing '-(

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      Welcome back to summer in the USA! There must be a song named something close that will pop up in a WFD thread. Surfin' USA is the only one I can think of. Why is east to west travel harder than the other direction?

                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        My Fb status was "back in the US, back in the US, back in the US of A". Different band, but it works, I think '-)

                                                                                                                                                                        As for jet lag.... I don't know, I've had some bad lags in the other direction, too. Not this year, tho.

                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          I don't find it to be the case, Berheenia. When I travel to America, it's usually bodyclock bedtime when I'm checked in to the hotel (albeit only early evening local time). Means we wake up early but then get on with the day.

                                                                                                                                                                          Flying home, it's usually overnight - arriving early morning UK time, after pretty much lost a night's sleep. Takes days to feel normal again. But it's not that it's just the overnight thing. We've visited South Africa - overnight flights both ways - with little problem, but it's only two hours time difference.

                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            Well I defer to you seasoned travelers. Lately we only fly to Florida in the east coast corridor and the latest TSA news is enough to make Mr. Berheenia want to stay home.

                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                      That tuna salad looks awesome, lingua. I find that if I saute canned artichokes until they go brown on the edges they are about a 1000 times better in a salad, it sort of concentrates the flavor I think. Glad that His Dudeness was glad to see you!

                                                                                                                                                                    3. We had such an insanely long winter here that I still have asparagus growing. Tonight we are having another couple over for dinner and I am making an asparagus frittata with a sriracha and goat cheese sauce. I am leaning towards a Sauvignon Blanc for the wine.

                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                        I am always leaning towards a Sauvignon Blanc, even drink it with red sauce, but a Pinot Gris is my new go to food wine.
                                                                                                                                                                        Lucky you having asparagus growing.

                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          I like Pinot Gris as well when I have had it in restaurants but my wine knowledge is definitely lacking and it seems that any time I pick out a bottle of Pinot Gris from a wine shop it turns out disappointing.

                                                                                                                                                                          On the other hand, I know if I open a Sauvignon Blanc from New Zealand or better yet Bordeaux I know it will be excellent.

                                                                                                                                                                          If you could recommend some Pinot Gris to look for I would certainly appreciate it.

                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                            The stuff from Oregon is my favorite because we were there and I drank a lot of it. The airport bar sold flights of different Oregon wines. Sigh. A to Z is good or Acrobat.

                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                              That makes sense because Oregon is a cooler climate and Pinot Gris would tend to grow well there.

                                                                                                                                                                              Thanks for the advice, Berheenia.

                                                                                                                                                                      2. WFD: Yellowtail Flounder En Papillote with A Miso and Mirin Pan Sauce. Asparagus, Bok Choy, Radicchio Salad with an EVOO, Garlic, Rice Vinegar Dressing, and Shaved Provolone. These are two recipes from this month's COTM, "Radically Simple" by Rozanne Gold.

                                                                                                                                                                        Flounder fillets will be wrapped in aluminum foil with a leafy vegetable, sun-dried tomatoes, scallions, EVOO, basil, red pepper flakes. The packets will then be baked. When cooked and served there's sauce of mayo/miso/mirin/cumin.

                                                                                                                                                                        Short diagonal slices of asparagus are stir-fried with garlic for a minute. All the other vegetables are sliced raw than combined in a salad bowl with the dressing. It remains to be seen just how well these disparate ingredients go together. On it's face the menu seems like a fusion of Asian - Italian. We shall see.

                                                                                                                                                                        5 Replies
                                                                                                                                                                        1. re: Gio

                                                                                                                                                                          Bravo! That entire meal sounds spectacular, Gio.

                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                            Thank you Fowler. I've decided the bed of leafy greens the fish will bake on is to be napa cabbage. It's supposed to be spinach, I have none but had several others so had to choose. .

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              I think that is an excellent idea, Gio. I actually would prefer the napa cabbage to the spinach in that dish.

                                                                                                                                                                          2. re: Gio

                                                                                                                                                                            I'll look forward to your report on the salad - it's one I have bookmarked. The meal sounds delicious!

                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                              My report is in the COTM Salad thread, biondanonima. I will say the vegetables were delicious, crisp and each having it's own particular flavor which shined through. The dressing was too bland with just the garlicky EVOO from sauteing the asparagus and rice wine w S & P. DH didn't like it but I did. I'd make it again but with a different vinaigrette.

                                                                                                                                                                          3. Summary of the past few days...Sammiches on Saturday, Sunday was a chuck roast very slow cooked in the oven while we went fishing (it was a bust day), in the roasting pan were celery, onions, tomatoes and bell peppers which I pureed with the meat juices and thickened for a gravy. Sides were leftover rice pilaf and green beans. Yesterday, leftover roast with pan sauteed potatoes & onions and peas.

                                                                                                                                                                            Today, I've got two partially smoked turkey wings and legs from a bird I made bbq out of a couple weeks ago. They'll be finished off in the slow cooker as I have a funeral to attend today. Not sure of the sides yet but I have a ton of produce to use up. Maybe just a salad as the temp will be soaring near 100 today and I have a bumper crop of cucumbers to attend to later this afternoon...

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                              It's going to be toasty here again and for the rest of the week (mid to high 20s but with that pesky humidex will feel much hotter), so I think I'll do skillet barley with kale and eggs tonight and get some moo wan going to serve chilled tomorrow. Must remember to buy some dark soya today for that.

                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                So the skillet barley was super tasty if not hugely attractive (see first pic). But when I dished up, it turned into an evil muppet (see second pic) which was amusing.

                                                                                                                                                                                I used pork t'loin to make the moo wan for tonight as the recipe called for lean meat but I'm a bit concerned about the cooking time. So may be sushi takeout if the result is not salutary :-).

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                              2. re: Cherylptw

                                                                                                                                                                                You are so industrious! I would be on the phone getting the fish delivered and maybe a pizza. :)

                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                  There are no good pizza joints where I live...Papa John's, Pizza Hut and Little Caesar's are our options and no delivery of ANY other food so getting cooked fish would be a no go unless I drive 8 miles to get it...makes me miss NY even more...believe it or not, I enjoy fishing for my own fish and growing my own veggies. There is something satisfying about it...

                                                                                                                                                                              3. insanely bad pic - the steam wouldn't stop! leftover duck breast was diced and made into hash - diced potatoes fried in duck fat, with the addition of garlic, onion, scallions, and parsley. oh, and a half a jalapeno which added nothing. the whole thing was very delish and homey, tho afterward I thought it could have used some thyme. poached egg on top.

                                                                                                                                                                                 
                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. I had ambitious plans for dinner this week, but the weather has somewhat dampened my enthusiasm for standing in the kitchen. Rather than the stuffed kousa squash I had planned for last night, I opted for a much quicker menu of merguez sausage with summer squash noodles in yogurt sauce accompanied by gem lettuce and purslane salad with sumac and lime.

                                                                                                                                                                                  Tonight it's dinner out as I'm scheduled to take Charleston lessons at Lincoln Center... that is so long as tonight's match does not go into extra time. I'd hate to disappoint my partner, but she may have to learn how to lead tonight because I'm not breaking from my perch at the pub until we know who's headed to the final.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                    That's nifty, JM. You're just the cat's pajamas and the bee's knees rolled into one darb fella..

                                                                                                                                                                                  2. I am having an extremely lazy day on the porch here. The plan was to go check out this local sushi place http://www.suzukisushi.com/ for dinner -- it is meant to be amazing -- but I might be too lazy to get my butt off the porch. There are choices here: I could grill the water buffalo t-bone I had intended for tomorrow or I could continue the lazy theme and just have snacky stuff for dinner. The fridge also holds a bottle of rose, a bottle of white that my friends brought so it will be amazing, a bottle of Wunderkind Bantam cider, and a bottle of Fever Tree tonic. Hmmm, decisions, decisions.....

                                                                                                                                                                                     
                                                                                                                                                                                    8 Replies
                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                      Ahhhhh... The very epitome of this thread's title. I can smell the ocean.

                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                        You win the Internetz with this post today, Gretchen.

                                                                                                                                                                                        ::::green with envy::::

                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                            OK so I think we all knew how this was going to end up....

                                                                                                                                                                                             
                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              Jealous of both the view and the meal. Yum. I would have gone the snacky route, too.

                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                Scooby Snacks! Definitely the way to go. :-)

                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                  lovely again. hopefully eaten on that porch!

                                                                                                                                                                                                2. No cook taco Tuesday since the house gets cleaned today. I think we will get pizza and a salad. :0 Hopefully it cools down a bit and we can hang on the patio and enjoy the evening. It's been a long day already with a 7 a.m. meeting followed by a crappy medical procedure; actually the procedure was not too bad, but the waiting a week for results can drive you a crazy if you let it.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Aussieshepsx2

                                                                                                                                                                                                    Hope all is fine. It's the waiting -- for everything -- that gets to you!

                                                                                                                                                                                                  2. Jealous of GretchenS' water front evening....

                                                                                                                                                                                                    My plans for grilled TCC pretty much washed away in the torrent that's been coming down like I'm on the movie set for 'Noah'... and it's doubtful that it will stop in time for dinner.

                                                                                                                                                                                                    It also, um, *literally* rained on my 'dipping my toes into the pool' parade this afternoon. Wah.

                                                                                                                                                                                                    Under these circumstances, the TCC will likely be roasted in the oven, with a few minutes at the end spent under the broiler to crisp up the skin....

                                                                                                                                                                                                    1. Tonight it is chicken marsala, jasmine rice, and cucumber salad. I had last-day thin chicken cutlets in the freezer and bought last day mushrooms for 99 cents a pack. I already have all of the other required ingredients so it is a cheap and yummy meal here tonight.

                                                                                                                                                                                                      1. On the plus side, I had a nice roast pork sandwich after raiding the freezer for the last of the thick slices I'd stashed away in mid-May. But...it *was* the last. :::Sigh:::

                                                                                                                                                                                                        I can't see myself making any roasts until cooler weather returns.

                                                                                                                                                                                                        1. Okay... trying this for a fourth time. Anyone else having trouble posting?

                                                                                                                                                                                                          Tonight I am serving the best tomato of this season. It is as big as a softball and must weigh a pound. I made a fresh tzatziki from a couple of Kirby cukes I picked today to use up more dill and will be using it to top the tomato. Navy bean and ham soup with garlic croutons to go along side. I may even make drop biscuits...maybe.

                                                                                                                                                                                                          Gratuitous pic of the tomato....

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          15 Replies
                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                              For all the hard work it was porn. Sweet, salty and tender skin. I am a proud girl. They usually get tough when they get that big but I picked it several days ago when it just started to turn so I wouldn't have to kill the birds for pecking holes in that beauty.

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                Must. Resist. Urge. To. Bite. Screen. Sooo jelly of being able to grow tomatoes. They all get blight here :-(.

                                                                                                                                                                                                                But I do have a tomato-related query, oh wise WFDers. How do you keep tomatoes from getting all fruit flyey in the summer? It's sacrilege to put them in the fridge or a plastic bag, I know, but I can't think what else to do.

                                                                                                                                                                                                                1. re: grayelf

                                                                                                                                                                                                                  Our tomatoes don't last long enough to attract fruit flys. But, If I had that problem I'd use my outdoor food tents. It ought to work for you. Any stores like Target, or other such, would have them, especially in Summer.

                                                                                                                                                                                                                  http://www.worldmarket.com/product/co...

                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                    Great idea, Gio, thanks. We don't have a Target here but maybe one of the other big boxes...

                                                                                                                                                                                                                    1. re: grayelf

                                                                                                                                                                                                                      I got mine at Walgreens a few years back, in their seasonal bbq stuff section.

                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                        I'll try London Drugs (sorta like Walgreen's, drugstore gone wild!).

                                                                                                                                                                                                              2. re: suzigirl

                                                                                                                                                                                                                Did I hear someone say biscuits???

                                                                                                                                                                                                                1. re: Uncle Bob

                                                                                                                                                                                                                  You did. You rarely stop in but your antenna is always up for the southern gems.

                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                      Bootiful! Nothing like that at the farmers market today, sadly. Had to resort to supermarket (!) kumatoes. Shame.

                                                                                                                                                                                                                      1. Another Salad for Dinner recipe p 168 Italian Chopped Salad, a half-sized version For all the long ingredients list and the fun of assembly, this came out just "OK" taste-wise. We'll finish the leftovers as another meal, but won't be addiing it to the regular meals list. Salad had radicchio, romaine, garbanzo beans, tomato, red pepper, red onion, fennel, provolone, pepperoni (sub'd for salami) and black olives. Also called for fresh basil - I had none on-hand so put some dried basil in the oregano/red wine vinaigrette dressing for the salad. Served with warmed naan bread.
                                                                                                                                                                                                                        .

                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                                                                          Sounds great, I'm surprised it didn't taste great too

                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                            My radicchio was the culprit - extra-bitter based on further analysis of the leftovers at lunchtime. Odd since the first quarter of that was fine atop a pork chop, dressed with caper-garlic relish. This salad would be colorful without the radicchio (but those purple/white stripes are so fun-looking) and I'll make myself a note about omitting it.

                                                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                                                              Isn't that funny, the radicchio was part of what made this sound so good to me! I wonder if they get more bitter after being cut into and stored.

                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                The last of this salad & dressing was cooked in a skillet and wrapped in a flour tortilla for lunch today. Actually quite good that way. If I were to do that again sometime, I'd sort out the cheese first since it melted more than I'd prefer.

                                                                                                                                                                                                                        2. I'm facing another glut of eggplant and the usual abundance of zucchini from the garden so tonight I'm making kofta like meatballs (ground beef and lamb, cumin, coriander, cinnamon, turmeric, za 'atar, sumac, lots of slivered preserved lemon,) baba ganoush and garlicky sauteed zucchini noodles. There will be pickled red onion, tomatoes and some plain kefir on the side (strained so it's nice and thick and dippable.) I think there are some fermented ginger carrots in the fridge, if so, I'll add a few tablespoons to each plate.

                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                            Sounds wonderful. I wish I had the room to garden and the ability to eat like you do.

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              Thanks! I'm really trying- I have plans to expand to more garden beds for fall. My poor tomatoes are limping through July, though. Its that time of year where it doesn't cool down much at night. The peppers on the other hand.... good lord, we're up to our eyeballs in chilis and peppers. :)

                                                                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                                                                              Those meatballs sound great. In fact, the whole dinner does.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                Try 'em some time, the preserved lemon is SO good in them.

                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                  Do you puree the preserved lemon before you add them to the kofta or do they soften enough that you can just chop them finely before adding to the meat?

                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                    I have made and enjoyed a Thomas Keller recipe for lamb meatballs with preserved lemon - I find that the lemons are plenty soft enough to just chop, and I like the little individual pieces of lemon rather than a puree.

                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                      Well, kind of both. In addition to thinly slicing the rinds (which are soft,) I use the pulp I've scooped out prior to slicing and push that through a small strainer so I don't end up with seeds in the meat mixture and don't waste any of it, it's simply too delicious to waste. I like the combo of both- and of course, you don't need any additional salt in the dish.

                                                                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                                                                  love kofta like meatballs. i've never added preserved lemon...interesting. sounds relish.

                                                                                                                                                                                                                                3. I've got a dried up old rotisserie chicken and a variety of fading vegetables, so I'm making sort of a stew-type thing. Shredded chicken, potatoes, carrots, acorn squash, onions, garlic, chipotles en adobo, all in a thickened chicken stock (made from the rotisserie bones). Probably some buttered seedy bread on the side. Talenti gelato -- a scoop of sea salt caramel, a scoop of black cherry -- for dessert.

                                                                                                                                                                                                                                  1. It has cooled off here so tonight I'm taking advantage and using the oven, albeit not for a very gourmet meal. I'm making chicken strips and fries haha! Chicken strips were dipped in egg mixed with hot sauce, and then dredged in panko seasoned w/ my homemade taco seasoning. Fries are russets, seasoned with a similar taco-ish seasoning mix.... chile powder, cumin, onion powder, garlic powder, salt, pepper, and smoked paprika.

                                                                                                                                                                                                                                    As I sit here while they cook, i realized I also planned to make a corn and bell pepper salad, and totally forgot. Oops.

                                                                                                                                                                                                                                    1. 'Wurstsalat' because today it's all about 'die deutsche Mannschaft'.

                                                                                                                                                                                                                                      Note that the sausage is actually a kind of cold cut. I've had it all over southern Germany but the best was in Bamberg and Tuebingen, so that's 2 versions: Franconian and Swabian.

                                                                                                                                                                                                                                      As they say in German papers today: 'Stellt den Pott schon mal kalt!' (I think it means something along the line of ' set the cup aside -for Germany- already'). Lingua please explain this expression.

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: Pata_Negra

                                                                                                                                                                                                                                        This cup being set aside for Germany? Would that be the football World Cup?

                                                                                                                                                                                                                                          1. re: Pata_Negra

                                                                                                                                                                                                                                            This was for 2 meals (lunch and dinner). It was more substantial when eaten with bread and another salad.

                                                                                                                                                                                                                                            In keeping with the world cup theme I shall make a couple of things from Argentina and Germany. I have here 3 cookery books brought back from various places in Argentina so I'm going to have a look and see what I can make besides steaks with the famous sauce. I have a multitude of German cookery mags/books but I already know I'll be making pseudo Jaegerschnitzl with mixed mushrooms and Speck. Anyways, that's for the next couple of days.

                                                                                                                                                                                                                                            Thanks, Lingua and Harters. Yes, it is indeed the world cup :)

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                          2. Nice weather here. We decided it was worth it to pass food through the sliding doors for DH to BBQ (they "say" they are supposed to be pouring footings for the deck later this week - I'll believe it when I see it).

                                                                                                                                                                                                                                            Fantastic BBQ Chicken - very moist. Grilled Asparagus and leftover Pasta Salad from 4th of July. Very scrumptious. Oh, and white wine to top it off!

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                              Another take on summer on a plate. I think it's time to make another batch of pasta salad.

                                                                                                                                                                                                                                            2. We were away for the 4th and were able to enjoy some Old Forge pizza, both the 'red' and 'white' varieties, while in PA. We did some summertime cooking before we left though - shirred eggs for breakfast and a dinner of grilled flank steak, the NY Times French Potato and Green Bean Salad, grilled ciabatta with basil butter and grilled corn, which got a little slather of the basil butter, too. We've got a free weekend coming up and I have a giant London broil in the freezer from our local farmer, which I hope to dress up with a load of market veggies. Any thoughts on the best prep for a summertime London broil?

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                              1. re: shaiken

                                                                                                                                                                                                                                                Marinate that London Broil with a favorite marinade and grill it.

                                                                                                                                                                                                                                                And welcome to WFD. :-)

                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                  I agree with LW on both the welcome and the London Broil. If you have leftovers, make beef fajitas!

                                                                                                                                                                                                                                                2. re: shaiken

                                                                                                                                                                                                                                                  Welcome ! Yes, marinating is the traditional way of tenderizing a cut like London broil. But, I would be very careful not to over cook it, plus I would cover the grill during the cooking to medium-rare. Your cut of meat from the farmer will probably be leaner than store bought. Happy cooking !

                                                                                                                                                                                                                                                  1. re: shaiken

                                                                                                                                                                                                                                                    BTW, if you ARE looking for alternative uses for a London Broil, shaiken, here are some ideas posted a few years back on CH:

                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/363733

                                                                                                                                                                                                                                                    I like the idea of thin-sliced for stir-fries (beef and broccoli) or fajitas, or maybe carne asada?

                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/712212

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Thanks, all, for the warm welcome and London broil ideas. I will probably do a soy / balsamic / garlicky marinade and will report back with photos!

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        Yes! I always use London broil for stir frying. Beef with Cumin. My fave. And I have some London broil in the freezer. That will definitely be WFD sometime this week.

                                                                                                                                                                                                                                                      2. I was trying to make a tête de veau, but ended up with a porchetta di testa when I couldn't find a veal head in time.

                                                                                                                                                                                                                                                        I'll post up a picture of the finished dish later:

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: Cynic2701

                                                                                                                                                                                                                                                          Looks great, and very much like porchetta :-)

                                                                                                                                                                                                                                                        2. I love the farmer's markets here in Montreal. It is strawberry season and so that means some concoction with whipped cream, strawberries and a cake. I also really like a cold plate in summer, ham, deviled eggs, pasta salads.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                                                                                            welcome, Ruthie! I visited Montreal about 11 years ago, sadly, too short a time.
                                                                                                                                                                                                                                                            keep posting your Montreal favorites!

                                                                                                                                                                                                                                                          2. I've got some duck breasts calling my name from the freezer, so I think I'll pull them out and sear them for dinner tonight. Nice and crispy, thinly sliced and served over wilted bitter greens with a black current pan sauce (I've got some jam hanging around...) and quinoa cooked in chicken stock on the side. Perhaps a bottle of wine. More of that gelato for dessert (the sea salt caramel one is particularly good).

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                I always forget how much I like duck. I need to eat it more often!

                                                                                                                                                                                                                                                            1. Some guacamole for an appetizer then grilled Sea Bass with a pineapple, corn and red pepper relish served over some buttered basmati rice. Probably some Häagen-Dazs coffee ice cream for dessert if we are not too full.

                                                                                                                                                                                                                                                              1. WFD: The house is nicely cool so we're turning on the oven to roast a chicken with vegetables. A side dish will be quickly sauteed snow peas.

                                                                                                                                                                                                                                                                The chicken is air-drying in the fridge then will be taken out to come to room temp. before roasting. Just our standard roast chicken seasoned in and out with S & P and Sweet Paprika this time. Other times it could be Aleppo pepper, smoked paprika, or anything that comes to mind... like cumin and turmeric. Lemon quarters and a bunch of smashed garlic in the cavity. Untrussed, in at 425F for a tad over an hour gives us tender, juicy meat with crisp skin. Chunks of carrots, onions, potatoes with the same seasonings plus EVOO will be strewn around the bird. The snow peas will have different seasoning: minced garlic, diced shallot and ginger, with a shot of Tamari.

                                                                                                                                                                                                                                                                My usual prep, easy on the ole DH, satisfying for both of us. As I type this the meal seems to call for some kind of chutney or relish. I'll have to see what I can concoct. Happy Rest-of-Day everyone!

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                  Your house is going to smell so great with the lemon, garlic and chicken - YUM!

                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                      That sounds great Gio and I especially like that snow pea side dish. I am going to try that soon. Tamari is one of my secret ingredients in many dishes.

                                                                                                                                                                                                                                                                    2. bone-in/skin-on chicken thighs are now marinating in the rest of the chimichurri I made the other night for the steak. they'll be seared in the CI pan and then into the oven (finally got our new one) to finish. maybe a couple minutes under the broiler to char. i'm thinking some kind of taters will go with that. maybe.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Yay on the replacement oven it has been awhile, hasn't it?

                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                          thanks! it was a bit over two weeks, then they put it in, then it stopped working the next day! then it worked for one day, then stopped again. they finally fixed it - supposedly just plugged in improperly (but nothing we could have done ourselves). too bad it's the same cheapo model we had last time, but glad to have it back - and new is new.

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            I am feeling you. I don't know if you remember last year when my ven went out. I was ass up for a month. Yikes!. Glad you are up and running again, even with the cheapo model.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              " I was ass up for a month."

                                                                                                                                                                                                                                                                              You always give me a laugh suzigirl and I am glad you have such a great sense of humor.

                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                Aww. Thanks, Fowler. I was ass up though. ;-)

                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                              Congrats on the new oven! Cheapo is better than out of service! We had problems with the ignition in our oven that lasted for months last year. The gas would go on, but the spark plug would only spark half the time. We'd have to crawl into the broiler drawer head first with a match to light it by hand, hoping the whole thing didn't explode on us. It was such a relief when the landlord finally had it fixed!

                                                                                                                                                                                                                                                                        2. I made tandoori chicken for workplace lunch salads this week. Tonight, one of the larger thighs will be the main for dinner. Purslane leaves with roasted green tomato on the side. Summer squash spaghetti with guajillo chile aglio e olio and grated manchego cheese to round out.

                                                                                                                                                                                                                                                                          1. All day, I've been wondering "whatcha gonna make for dinner, Linda?" I am not in the mood for much prep work, so what has popped into my mind has been:

                                                                                                                                                                                                                                                                            Burgers?
                                                                                                                                                                                                                                                                            Scrambled eggs and toast?
                                                                                                                                                                                                                                                                            TJ's Mandarin Orange chicken?
                                                                                                                                                                                                                                                                            Spaghetti and sauce from the freezer?
                                                                                                                                                                                                                                                                            Some soup from the freezer?
                                                                                                                                                                                                                                                                            Cheesesteak sliders to use up the slider rolls?

                                                                                                                                                                                                                                                                            It *is* Prince Spaghetti Day, so that's always an easy out. But I'm leaning towards the cheesesteak sliders. And I might get ambitious and make some baked french fries in the convection oven.

                                                                                                                                                                                                                                                                            I do believe there will be a glass of wine while the fries are frenching.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              I was waiting for you to say Prince Spaghetti Day!
                                                                                                                                                                                                                                                                              I need to get my mojo back and always looked forward to Wednesday. I have been turning out some sucky food.
                                                                                                                                                                                                                                                                              Trying too hard to use up old stuff in the fridge before we go on vacation. I have done a much better job drinking up the wine I brought back from TJ's though. Tonight I'm opening the white Italian blend.

                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                I've been working on eating up the leftovers as well. There are two small containers of sauteed greens in there, but coming up with anything else to eat them with is just too mind-taxing for me today, so it'll be the spaghetti/sauce or the cheesesteak sliders.

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  I don't know what kind of sauteed greens you have ... but... there's a Philadelphia sandwich that calls for pork, broccoli rabe, and provolone, (I pronounce the 'e', Kattyeyes.) Sooooo..... you could do a riff on that combination with what you have on hand. Just to whet your appetite I give you this:
                                                                                                                                                                                                                                                                                  (of course you won't have to do 90% of the prep)

                                                                                                                                                                                                                                                                                  http://www.seriouseats.com/2013/10/ga...

                                                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                                                    I've got sauteed Swiss chard. But I'm going to go with spaghetti & sauce and a crusty roll.

                                                                                                                                                                                                                                                                            2. Tonight for dinner will be rjbh20"s fabulous Greek lamb sausages. They were defrosting on the counter this morning, and then he pulled out a package of chicken wings, so I'm not sure what will be happening with those. We came home for LI with a lot of corn we cooked but didn't eat, and decided to make a couple of corn salads. Iinspired by the Greek sausages, I decided to make a corn salad with a Greek vibe. I cut the corn off the cob, and added cucumbers, red onions, tomatoes, feta, olives, and dressed with lemon and olive oil, and seasoned with chopped dill, oregano and salt and pepper. We'll see how it goes over once all the flavors meld. I also made some tzatziki to have with the sausages. There was so much corn, that I made a second corn salad, which is my usual version -- corn, red onions, serrano, cilantro, lime, cumin and olive oil. We'll have that tomorrow.

                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                Both of those salads sound wonderful. I want some corn....

                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                  Love the sound of the Green corn salad, roxlet!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    I think you have "greens" on the brain... (:
                                                                                                                                                                                                                                                                                    hee hee...
                                                                                                                                                                                                                                                                                    then again, it's all "Greek" to me.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Oh geezus. :-/ GREEK corn salad.

                                                                                                                                                                                                                                                                                      Quick. More wine. Put me out of my misery

                                                                                                                                                                                                                                                                                  2. re: roxlet

                                                                                                                                                                                                                                                                                    rjbh20 *makes* his own lamb sausages? Do tell.

                                                                                                                                                                                                                                                                                    1. re: mcsheridan

                                                                                                                                                                                                                                                                                      They're delicious. I will ask him to elaborate.

                                                                                                                                                                                                                                                                                  3. Last night was the perfect simple summer dinner: salmon, pan fried, with new potatoes from the allotment, boiled with a little mint. Some broccoli and a dressing of lime gremolata. Raspberries tossed in sugar and a little framboise for pud. Tonight Himself roasted a rib of beef to a Jamie Oliver recipe with sauted potatoes with garlic and rosemary. There will be lots of leftovers! Nectarines to follow. Then coffee while watching glumly as Chris Froome crashes out of the Tour de France. Sigh.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: Londonlinda

                                                                                                                                                                                                                                                                                      Are you tossing those raspberries in castor sugar or other LL? Raspberries will be at our local Farmers' Market tomorrow and this may just be the lovely way we'll serve them for a change.

                                                                                                                                                                                                                                                                                      1. re: Londonlinda

                                                                                                                                                                                                                                                                                        Sorry about the cycling result but both dinners sound enviable.

                                                                                                                                                                                                                                                                                      2. Finally got to spend a lazy afternoon at the pool. Too lazy afterwards to shop for dinner, so we'll likely head over to a local brew pub for some grub.

                                                                                                                                                                                                                                                                                        1. Two quick COTM sides, to accompany simple shrimp warmed in butter & Old Bay seasoning. Sides were a crunchy sweet Apple Cinder Cucumbers w/ maple syrup & dill weed, and a terrific 2-sauced tortellini with yogurt, mint and smoked paprika oil.

                                                                                                                                                                                                                                                                                          And as I looked for the online versions of the recipes I found this wonderfully-headlined article at Serious Eats "Can You Tell Your Buckle from Your Boy Bait" - guide to summer fruit desserts
                                                                                                                                                                                                                                                                                          .http://www.seriouseats.com/2014/07/wh...

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                            Love that article, MidTT! Love cobblers, crisps, and crumbles.

                                                                                                                                                                                                                                                                                            1. Dinner tonight was a summer regular-mint lamb burgers in the grill. This time the sides were grilled summer squash (first of the season from farm share!) and tzatziki. Its hump day so there was bottle of rose to go with (as if I need an excuse, lol!)

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                We both took a brief trip to Greece tonight!

                                                                                                                                                                                                                                                                                              2. Tonight I went to the sushi place I linked upthread. Very cute spot, and unusually the owner/sushi chef is a woman. I was able to sit at the sushi bar and ordered omakase. The sushi (all local fish garnished with local produce) was fabulous and I have never seen prettier presentation, it truly was a work of art. But she seemed flummoxed by my shellfish allergy and watching her prep I had grave doubts about cross-contamination (I may be slandering her needlessly, I am wicked paranoid). So 2 quick Benadryl tablets and now I am in an anti-histamine daze. But dinner sure was tasty...

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                  ah - the woman's touch. prettier than our sushi dinner in S.M.? did it taste as good?

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    It was prettier, although hard to compare because the two were so different. The guys in S.M. gave us little dishes with a couple things each time. She took a rectangular glass platter and used it as a palette for a variety of seafood and both sea and land veggies and flowers. There were nigiri, sashimi, maki, a little bowl of ceviche, and a hand roll. Everything on the plate was local, I think. Best eel I have had by a mile. Also whether slander or Benadryl I had no ill effects. Would definitely return although not this trip; too many other places to try.

                                                                                                                                                                                                                                                                                                2. Dinner tonight was a flank steak marinated in steak sauce, shallots, garlic, rosemary, hot sauce. Sides were a simple baked potato and roasted asparagus. A little cantaloupe for dessert.

                                                                                                                                                                                                                                                                                                  1. Since my garden is kicking out cucumbers I made Belize coleslaw for a side tonight. A casserole of chicken, broccoli, egg noodles and cheese sauce topped with cheddar cheese and panko. Biscuits to go with.

                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                      I had never heard of Belize coleslaw before (and I've even spent a week there, albeit a hundred years ago) -- intriguing.

                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                        Perhaps a recipe for that Belize coleslaw? I've also never heard of it (although I've never been to Belize).