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What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

Stretched out on a beach towel, shopping on a sunny street in town - the enjoyment of what's been a pretty nice summer continues. What's cooking and going on the plates in your house?

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  1. Moving this post from the previous thread.

    After another meat and white carb heavy weekend (lox and bagels is still such a treat and makes such a great breakfast) in Chicago - pizza, hot dogs, a surprisingly decent and reasonably priced lunch at the American Girl store, and a chain dinner with the family at the Claim Company (where my 6 yo niece devoured an entire medium rare sirloin with homemade chips - I'm so proud) - we need veggies tonight.

    Going to grill peppers, squash, onions, mushrooms and eggplant, toss it in some chili garlic paste and serve over brown rice. Scattered with some of the Thai basil from the pot on the deck. I may be able to convince EJ that a G&T is also good "cleanse" food.

    1. As for me, while I'm back at work, I'm still thinking "what am I going to make for dinner?" Something "grillish" is required, I think.

      I picked up a package of bison steaks while at Wegmans a few weeks ago - I think one of those will be grilled tonight when I get home. Simple seasoning with salt and pepper. I'll sauté some mushrooms and add a blup of sherry towards the end for a topping for the steak. A baked potato has baked in the convection oven and get the butter/sour cream/chive treatment. A quick salad of lettuce, carrots, cherry tomatoes, radishes, and some goat cheese, probably with some Maple Balsamic Vinaigrette.

      1. We were supposed to have a fellow contestant of rjbh20's from the first season of The Taste to dinner, but unfortunately the gentleman and his friend were unable to make it at the last minute. I made a large corn salad, and there is left over sirloin and left over high temperature chicken. Leftovers would be my choice for dinner. There was a lovely side of salmon that was going to get hot-smoked, but I'm thinking we should freeze it for a dinner with more than 2 people. We'll see what the man thinks about this. Meanwhile, there is that fabulous Gateau Basque that I made for dessert, still available to be enjoyed as well. I had a little slice -- just to taste, you understand -- and it's fabulous. You can keep all your pound cakes, and I'll take this. Happily! And on another happy note, our son will be home tomorrow, and has already lodged his dinner request, which is wings three ways: Buffalo, Thai, and BBQ. rjbh20 is happy to oblige!

        5 Replies
        1. re: roxlet

          As we say on the Trader Joe's thread Yay to your son's coming home an Nay to guests who cancel at the last minute. Leftovers at your place is probably not too shabby!

          1. re: roxlet

            Your Leftovers sound just great; I wouldn't quibble. Now, here @ Alib-(cough) Quality-Control Central (excuse me) we've got you covered: your first taste was necessary quality control. Let anyone argue with that! :)

            Tonight (and any successive nights presuming your son doesn't devour it all, leaving nothing to taste) it's about looking at this new dessert's keeping quality. Case closed.

            1. re: roxlet

              Ahhh, safe travels to the hardy traveler! Wings will be a great welcome home. Enjoy that first hug, roxlet. :-)

              1. re: roxlet

                so glad you'll have your boy back with you for a while, i can't imagine how happy a home-coming that will be. enjoy! and we'd love to hear how he enjoyed his culinary adventures!

                1. re: roxlet

                  We wound up inviting some neighbors for a very enjoyable dinner!

                2. We're going to reprise Sunday's lasagna tonight. I ground the chuck, Deb made the Sauce Bolognese and assembled the beast (it's her recipe). The results were good Sunday night but this is a dish best served the next day. I'll parole something appropriate from the wine jail to complement the meal. Burn Notice: Season Three will be on the plasma. Following recent current events, I'm looking forward to hourly episodes where the good guys overcome great odds and carry the day.

                  1. I never made it the grocery store today and last night clean out the fridge was little too successful, LOL. There is nothing to eat!!

                    Of course in this house there is always something to eat, LOL. I am "making due" with some ground beef that is defrosting in a cold water bath. There are no rolls so they will be as is. I found a sad bag of new potatoes that I had forgotten about so those will be sliced and pan fried with onions and garlic. Veggie will be steamed farm share carrots.

                    1. Since we had baked potatoes with sour cream the other night I have had beef stroganoff on the brain. Tonight is beef stroganoff with baby bellas, Vidalia onions (I sent James to get a bag of onions and he got Vidalia onions), garlic, sizzler steak, badia, BTB au jus flavor and some sour cream. Buttered egg noodles and a cuke, red and yellow pepper, Vidalia onion, parsley and caper salad in Ken's lite Caesar dressing salad. Looking forward to this dinner.

                      1 Reply
                      1. re: suzigirl

                        I would be looking forward to that dinner as well!

                      2. Alton Brown's Creamed Corn highlighted tonight. Had to halve the recipe, making only 4 ears, even then it's way too much for just me. Leftovers and repurposing ahead. Next time I make it I may leave out the cornmeal; the dish was a little on the tight side, but tasty. The rest of the dark meat from yesterday's rotisserie chicken served up nicely.

                        http://www.foodnetwork.com/recipes/al...

                        1. Our celebratory dinner turned out to be a simple, but very tasty affair. A big fat ribeye steak was split between us -- I overcooked it a tad, but despite it being more medium than med-rare, it was perfectly seasoned & very tender. I topped each of our half with sautéed oyster mushrooms, and a simplified Greek-style salad (sans olives or green peppers) was our side.

                          We'll probably watch a movie on demand or netflix, though Captain Phillips is on the teevee tonight, so that's also an option. After all, nothing says romance like a movie about Somalian pirates....

                           
                          1. DH had a little bit of a blowout weekend, foodwise, and I overdid it on sourdough bread yesterday, so we decided a lighter meal was in order tonight. Grilled chicken brats and shredded Brussels sprouts sauteed in just a little bacon fat with garlic, chiles and mint. Delicious! Although I'm not sure it counts as a light meat when two people finish an entire 2-lb bag of Brussels sprouts in one sitting. :)

                            1. I decided to cut down on screen time partway into my vacation so I have missed two WFD threads. :( I will say again, Mid-Coast Maine is a CH paradise for vacation, between the farmers markets and the restaurants. Put it on your list (scenery and things to do also top-notch).
                              Tonight was a lovely chef's salad, with romaine, radishes, cukes and tomatoes, dressed with the realtor's buttermilk-garlic dressing, and topped with bits and pieces of cured meats and cheeses from various FM forays during vacation.

                               
                              1. WFD? Cornmeal-crusted catfish, Southern braised green beans, and Mexican street-corn style coleslaw. The coleslaw was a nice showcase of summer corn and will be a repeat.

                                 
                                18 Replies
                                  1. re: Cherylptw

                                    Borrowed a little inspiration from ya, Cheryl!

                                      1. re: mariacarmen

                                        Do eeeet. It's so good when the flesh is fresh and sweet.

                                          1. re: mariacarmen

                                            They can be reformed. James is a convert and I am thrilled. Keep hope alive.

                                            1. re: mariacarmen

                                              Just do what I do Maria, my DF won't eat 3/4 of ALL the things I like to eat but after about a year into the relationship, I just decided to branch off and make myself different dishes cause I got tired of denying myself. I remember making him spaghetti & meatballs at the beginning, I will make his plate and wrap it up if he is not here when the food is finished cooking. So, he came home and didn't eat dinner that night; I put it in the fridge and didn't cook the next day. He comes home, looks in the fridge and that plate of spaghetti is what's for dinner. He left it there so I didn't cook the second day or third day because my thought is, I cooked, you didn't eat it and I'm not cooking for the food to sit in the fridge. A week went by and I threw it out. He complains that I haven't been cooking, I complain that he didn't eat the food that I slaved over the stove to make him THEN he tells me he don't like pasta!

                                              So, for the last couple of years, I don't make him pasta but I make it for myself if I want it. Now, here's the kicker...I made myself spaghetti & meatballs a couple of weeks ago and made him something else. He looks at my pasta and asks why I didn't make him the same thing, I says "you don't like pasta"; he says "I like it sometimes". I just look at him like he grew two heads....

                                              1. re: Cherylptw

                                                Did you ever read the book, Bread and Jam for Frances?

                                                Your DF story reminds me of it.

                                                1. re: tcamp

                                                  Awww, great book! One thing I miss about toddlerhood is the great board books.

                                          2. re: ChristinaMason

                                            I'd like to know more about the coleslaw. It looks and sounds delish.

                                            1. re: tcamp

                                              Absolutely!

                                              I didn't take measurements, just kinda winged this: The dressing was about 1/3 c. mayo, 2 Tbsp. sour cream, a splash of milk, juice and zest of 1/2 lime, about 1/2 tsp. sugar, one scallion thinly sliced, Penzey's Forward! (sub your favorite seasoned salt or mixed seasoning), a little bit of Mrs. Dash table grind, a pinch of celery salt, and ancho chili powder, cayenne chili powder, and S&P to taste. I sliced the niblets off two raw ears of white corn (yellow would have made a nicer contrast) and folded them in along with half a bag of pre-shredded cole slaw mix and approx. 1/2 c. of grated cotija cheese. Chilled about 15 min. and served. Pretty simple.

                                                1. re: tcamp

                                                  I volunteer tonight, so tonight's plan is easy: London Broil, seasoned, seared, and sliced thinly, served with chimichurri including basil, mint, and parsley. Sides will be leftover Mexican-corn cole slaw and green beans and probably some chopped Romaine in a basic vinaigrette.

                                                  1. re: ChristinaMason

                                                    durrr...site is being glitchy. I posted this in reply to the OP.

                                              1. It is hot hot hot here! Supposed to be this way all week, so lots of grilling is in my future.

                                                I've got some bone in skin on chicken thighs marinating in soy sauce, gochujang, sesame oil, rice vinegar, and diced onion and garlic. I'm throwing those on the grill here soon. Sides are heated up leftover brown rice, and raw carrot sticks.

                                                1 Reply
                                                1. A simple summer dinner: fried chicken, skinny noodles and fordhook limas. I made 2x the fordhooks--don't know what's for dinner tomorrow, but there will be succotash (not all corn can be on the cob). Maybe pork chops?

                                                  4 Replies
                                                  1. re: gaffk

                                                    So I went Brady Bunch with pork chops and applesauce with a side of succotash. The pork was crusted in pepper, the applesauce had fresh grated nutmeg and the succotash was warmed in butter. Vanilla ice cream with blueberries and raspberries.

                                                    1. re: gaffk

                                                      Ahhhh, <3 the Brady Bunch reference. :D

                                                      1. re: gaffk

                                                        Sounds delicious gaffk. Last night my friend had a craving for cherries so we went to Wegman's. It was a beautiful night and people were enjoying the outdoor eating area with beers and such.
                                                        It had been so hot that I hadn't eaten much and when that Wegman's air hit me my hunger spiked. I wanted to eat right then but the food bar was closed. I had had a lobster roll at the pub there last fall and went hunting for another one in the prepared refrigerated foods. No luck but I came upon a container of lobster salad that looked delectable. I hunted down some split top hot dog rolls and a couple packs of mayo.
                                                        We ended up eating outside and it was peaceful and relaxing. I was able to assemble the lobster roll that I craved and the lobster salad was almost all lobster but still moist. I ended up not using the extra mayo. My friend ate cherries and red bananas (I stole a few cherries) and I washed my lobster roll down with a green glory juice from the chilled juice bar. Now I want more lobster salad!

                                                        1. re: givemecarbs

                                                          Sounds like a lovely evening with a tasty summer sandwich. And the cherries this season have been fabulous, so I don't blame you for stealing ;)

                                                    2. Saturday we went overboard with the eating so yesterday neither of us felt like a heavy meal and we had sandwiches. I had a half of a large pork shoulder that I smoked a couple of months ago leftover which was vac sealed for times like today (when I don't actually feel like cooking). I took it out to thaw, pulled it in bite sized hunks and slowly warmed it up in the oven with a sauce of vinegar, crushed red pepper, hot sauce and a few other ingredients. For sides, leftover collards and I had some small potatoes, which were peeled and cooked in chicken stock, some caramelized onions, garlic, badia, and black pepper until fork tender. Yum!

                                                      1. We picked our first bowl full of green chiles today! Several New Mexican varieties, a couple habaneros and a few others in there as well. They have been roasted and turned into a green chile sauce to be served atop pork shoulder steaks (dusted with red chile and cooked in a skillet until crispy). Red chile baked beans, corn on the cob and flour tortillas on the side. A mushy papaya that didn't make it home in one piece for dessert.

                                                        11 Replies
                                                        1. re: BananaBirkLarsen

                                                          Thos. Keller's chicken tonight, with buttered new spuds and the kohlrabi slaw from foodieX2 posted July 14/14, minus the sugar and the celery seed. V. tasty and nice to try a new-to-us veggie.

                                                          Next time I make roast chicken I'm going to try air drying the bird for a bit beforehand, per a tip in Marcus Samuelsson's book Yes Chef which I just started reading. He puts it in front of an air conditioner; I'm going to try a fan.

                                                            1. re: fldhkybnva

                                                              I haven't, which is lame. I just love the Keller one so much I kinda stopped looking.

                                                              1. re: grayelf

                                                                i'm the same.
                                                                Plus, I've had the Zuni version, at Zuni, and it's not my favorite. it was good, but Range's, in the Mission, is better, in my humble opinion.

                                                              1. re: grayelf

                                                                I've used a blow-dryer on a duck once, much to my man's amusement. Did the trick, tho (well, it had air-dried in the fridge over night, too).

                                                                1. re: linguafood

                                                                  LOL, I was talking to the SO about trying a blowdryer instead and he was looking, shall we say, quizzical about the whole endeavor.

                                                                  Speaking of duck, it's going in the freezer because we were lured into a new ramen place tonight after the Knifewear popup by the man's growling tummy. It's a Japanese chain but v. tasty. I'd never had tsukemen before and it really hit the spot on a warm night. The noodles were perfection. Pork belly was also worthy. And the fact that I have had pork belly twice in less than 24 hours is only mildly scary :-).

                                                                1. re: mariacarmen

                                                                  The green chile sauce turned out so em-effing good! If this is a sign of things to come from my garden, it is going to be a very good chile season indeed.

                                                                2. re: BananaBirkLarsen

                                                                  Got my first habanero yesterday, actually the stupid dog knocked it off the plant. It got minced and went into a chicken marinade with oil, mango balsamic vinegar, mustard, S&P.

                                                                3. This was a SUPER busy weekend. The hubs, and I as well as our across the street neighbors (married couple) were in a training class from Friday night, to Sunday late afternoon. We ate out a lot. She, and I are planning a trip to Spain next year and we want to travel via motorcycles so luckily we passed the class. It was difficult.

                                                                  I'm continuing to cook things from the freezer so tonight was lamb rib chops! Did a simple grilled preparation of EVOO, lemon zest, and cumin. More of the bagged kale super salad from Costco on the side,

                                                                   
                                                                   
                                                                   
                                                                  2 Replies
                                                                    1. re: letsindulge

                                                                      Lamb rib chops! Motorcycling through Spain! All of this sounds wonderful.

                                                                    2. We're having what we call "seafood pie" but it's actually no such thing. Well, there's seafood but it's a very loose definition of pie. In fact, it is not pie at all (see below for the Harters' definitive definition of "pie").

                                                                      There's to be a tomato based, Mediterranean flavoured sauce in which prawns and chunks of cod will cook. Separately, a sheet of bought puff pastry is cut into manageable rectangles and baked. It's then artfully draped over the the platefuls of, erm, seafood stew. Green beans to accompany.

                                                                      (Note for pedants. A proper "pie" has pastry top, bottom and sides, enclosing a filling. A "pie" with just a layer of pastry on top is not proper. Not proper, at all. So there.)

                                                                      4 Replies
                                                                      1. re: Harters

                                                                        I especially like the "So there." at the end of your definitive definition of "pie". :D

                                                                          1. re: Harters

                                                                            love it. i'm assuming you stuck your tongue out at all of us too.

                                                                            1. re: Harters

                                                                              Your concoction could very well be called a pie since our Pot Pies generally have no bottom crust and artfully draped puff pastry could be called a top crust. There is usually a bit of sauce in a Pot Pie as well. So There.

                                                                            2. Thanks to the CSA and my own (shared) garden plot, pretty much every meal involves zucchini. Last night grilled on kebabs with onion, tomato, and eggplant alongside grilled chicken breasts that did some time in a chile-mango balsamic vinegar marinade.

                                                                              1. We are in a stretch of HHH* weather here so another salad looms tonight. I may repeat last night's chef's salad but adding herbs to the leftover garlic-buttermilk dressing, or I may do a chopped antipasto-type salad, but one thing is for sure: no heat source will be turned on.

                                                                                * hazy, hot and humid

                                                                                1 Reply
                                                                                1. re: GretchenS

                                                                                  Man, I totally forgot about that buttermilk dressing. I might have to make that for dinner tonight! Thanks for the reminder, GS.

                                                                                2. Yakisoba last night turned out alright, not pic worthy. I just wasn't working fast enough or hot enough. Next time it should be better. Tonight, I'm slicing pockets in chicken breasts and stuffing with fontina and capicola. Should cook up pretty quickly in satan's kitchen (it's damn hot!). Orzo and broccoli rabe on the side and melon for desert.

                                                                                  1. We've got two hot Eyetallians from our last trip to DiBruno's that were just removed from their freezer home, and which are currently thawing.

                                                                                    I think I'll go the traditional way and make peppers & onions so they have some company while lounging on a bed of pureed cauli. That "faux mashed potatoes" thread has been lurking in the back of my ample brains for a few days now. It's time.

                                                                                    1. Today I got 4 jars of piccalilli on clearance so I decided to make Cuban sandwiches subbing the piccalilli for the yellow mustard and adding salami to the roast pork and ham combo. The pickles are homemade quick pickles I made this weekend. Creamy coleslaw with cukes and dill and cannellini and ham soup for the sides. I am going through the cukes as fast as I can. They are still getting away from me.

                                                                                      2 Replies
                                                                                      1. re: suzigirl

                                                                                        The Cubans were ridiculously crispy and I ate every bite of a whole sandwich which is not like me. I am lucky to eat half. The piccalilli was the bomb(I just dated myself).

                                                                                        1. re: suzigirl

                                                                                          cubanos are one of my all-time favorite sandwiches.

                                                                                      2. Grilling up some peaches with balsamic vinegar, brown sugar, creme anglais, and thai basil.

                                                                                         
                                                                                        1 Reply
                                                                                        1. re: Cynic2701

                                                                                          That sounds like a really great combination!

                                                                                        2. It's finally beautiful here, sunny- high 70's, so we got our cheeseboigahs last night and if it keeps up I'm going to buy some more charcoal and a piece if swordfish for tomorrow. Tonight is chicken fajitas as we are now in the using up what we brought part of vacation.

                                                                                          1. just had to chime in here, since it made the rounds here on WFD. not WFD for me, but WFL - here in SF, in the financial district, I just saw for the first time a Halal cart! Chicken over rice! Lamb over rice! Combo over rice!
                                                                                            Hot sauce - REALLY hot! White sauce! I got the combo and ran back to my office. Gulped down a quarter of it and then decided to put the brakes on and leave some for the BF (he can eat around the lamb). my cell phone is out of use so no pic, but this seems like the real deal. my eyes are watering and mouth is on fire. i meant to ask them if they were from NY.... soooooo good....

                                                                                            http://blogs.sfweekly.com/foodie/2013...

                                                                                            ok, so ex-pat NYers don't love it. but I did:

                                                                                            http://chowhound.chow.com/topics/919128

                                                                                            3 Replies
                                                                                                1. We had a lot of rhubarb we were trying to figure out how to use. My wife made tone of Emeril's recipes that called for a bit of it.

                                                                                                  http://www.emerils.com/121973/chicken...

                                                                                                  It will go into our keeper file. Got all of what I like about rhubarb with out it being overwhelming.

                                                                                                  2 Replies
                                                                                                  1. re: mike0989

                                                                                                    That sounds great, I'm going to try that soon. There is a Jamie Oliver recipe with pork tenderloin and rhubarb that I love, which is similarly savory. Link: http://www.glenwoodguesthouse.com/mai...

                                                                                                    1. re: GretchenS

                                                                                                      This looks quite good. Thanks for the posting the link!

                                                                                                  2. WFD: Roast Pollock in Prosciutto
                                                                                                    Blanched Sugar Snap Peas with Garlic Oil
                                                                                                    Warm potato salad with diced Vidalia onion, goat cheese, basil, cilantro, walnut oil.

                                                                                                    The pollock is a recipe in this month's COTM and is nothing more than firm white fish fillets wrapped in prosciutto then roasted at a high temperature for a few minutes. Because we're getting pollock instead of the cod called for in the recipe I swapping the one for the other. We're making a quick infusion of garlic in walnut oil for the potato salad and I'm hoping to get enough to drizzle a little over the snap peas. The salad is a standard one here. We make it with teeny tiny potatoes from TJ's. I like it with A Lot of chopped cilantro.

                                                                                                    3 Replies
                                                                                                    1. re: Gio

                                                                                                      I'm gonna copy that, Gio. We have prosciutto languishing in the fridge and some mahi mahi fillets that could use umph.

                                                                                                      1. re: ChristinaMason

                                                                                                        Good Christina, but first read my report. There's more to it than what I posted here...

                                                                                                        http://chowhound.chow.com/topics/9809...

                                                                                                        1. re: Gio

                                                                                                          i made proscuitto-wrapped cod once for myself, when the BF was on a rare outing. it was amazing.

                                                                                                    2. Its a hot day at the beginning of a week that is promising to be a scorcher so I'm seeing nice and light with little cooking all week.

                                                                                                      Tonight will be spring rolls/ lettuce wraps with lots of veggies and shrimp. In addition to the usual sides of kimchi, fermented ginger carrots, soy pickled jalapenos, hot sauces, etc. will be the first picking of the Trinidad Scorpion peppers. Its time to man up and give 'em a try.

                                                                                                      1. still getting used to cooking enough on weekends to keep me and the fiance fed during the busy work week! he is used to eating more meat that i do, but hopefully he will be satisfied with a green salad with shredded chicken, pineapple-jalapeno dressing, bell peppers, onions and jicama!

                                                                                                        1 Reply
                                                                                                        1. Been traveling a lot for work so now back, will do a round of long-awaited sushi inside out maki rolls with the BBQ'd eel.
                                                                                                          Egg roll on the side. LOL.

                                                                                                          My local markets are now getting in mid state Indiana sweet white corn every few days fresh so I picked up several ears from local Amish mkt where the supplier said he just picked 60 dozen ears this morning. And they are pesticide free, so at 50 cents an ear I was happy as a clam. I'm still waitin' on the HUGE indiana musk mellons though. Oh so good.

                                                                                                          Lots (and I man LOTS) of cucumbers, along with squash, zuchinni , onions and tomotes at the local markets. Same with fresh chiles.
                                                                                                          Time to go back to that CSA thread and get some ideas for long keep /pickling options.

                                                                                                          And teh basil is runnning amuck so I at least have to make some pesto, but I;ve still got half a made jar to use up already. Ugh.

                                                                                                          Fresh basil pesto and fresh tomatoes...again?????? For dinner??????? Ewwww. I'm tellin' Mom.

                                                                                                          Hahahahaha.

                                                                                                          1. I've gone a little OTT today for my dinner! The Harris Teeter had cooked lobsters on sale for $6.99/lb this week, so we concocted a plan to take advantage. I'd normally not buy cooked lobster, but the price made us say -- what the heck. My inspiration was an appetizer I had at a sadly gone restaurant (Kinkead"s in DC).

                                                                                                            Picked the meat from 3 of them (got about 1-1/2 cups of meat) and made stock from the carcasses. I've made a sauce with shallots, white wine and sherry, a little fresh tomato, heavy cream and the stock and added a little fresh basil, mixed it with the lobster meat and cooked gnocchi. I'll bake it in a gratin dish until sizzling when it's time to eat.

                                                                                                            I've used every pot in the kitchen and may not cook again for a few days, but I can't wait for this one! Question for you all -- I know the "no cheese with seafood" debate, but would you add a little grated parm to the top with some toasted breadcrumbs?

                                                                                                            8 Replies
                                                                                                            1. re: Terrie H.

                                                                                                              ---
                                                                                                              I know the "no cheese with seafood" debate, but would you add a little grated parm to the top with some toasted breadcrumbs?
                                                                                                              -------

                                                                                                              I personally would because I don't get all hung up in "correctness" when eating at home. (note the chow member who adds tomato paste to her basil pesto when she makes it at home in the pesto thread---it takes all types... LOL.)

                                                                                                              I use parm or romano on my shrimp scampi over spaghetti as well as my mussels in white wine sauce over linguini.

                                                                                                              Since lobster is so subtle, I;d go very easy on it (as you can always garnish with it once cooked), but i'd say go for it.

                                                                                                              It's like putting ice cubes in your beer or scotch.
                                                                                                              Should you do it? Uhhh--No.
                                                                                                              But I;ll be damned I know a lot of folks of all demographics and incomes that do it. And I mean a LOT. Both at home and when out.

                                                                                                              Have at it!

                                                                                                              1. re: jjjrfoodie

                                                                                                                Thanks JJ and I'll feel less guilty while I drink scotch and beer with ice cubes next time!

                                                                                                                1. re: jjjrfoodie

                                                                                                                  Do whatever YOU wish to do - and bedamned what "they" say. :-)

                                                                                                                  1. re: LindaWhit

                                                                                                                    I'm not a slave to "they" but I wondered if anyone here had some advice. I think I'll add a sprinkle....

                                                                                                                2. re: Terrie H.

                                                                                                                  Yes, Yes, and Yes. Use it and enjoy.

                                                                                                                  1. re: Terrie H.

                                                                                                                    that sounds DIVINE.
                                                                                                                    I totally would add a little cheese.

                                                                                                                    1. re: Terrie H.

                                                                                                                      That gnocchi with lobster sounds amazing.

                                                                                                                      1. re: Terrie H.

                                                                                                                        Ok, I have to say that this was sinfully rich and pretty darn delicious. I added the cheese and I would do it again in a heartbeat. Thanks for all your suggestions!!

                                                                                                                      2. Our son arrived home today after 5 weeks away, and before he got home, he made it clear that his request for dinner was wings. Buffalo wings. Thai wings. BBQ wing. rjbh20 is happy to oblige, and the wings are underway!

                                                                                                                        1 Reply
                                                                                                                        1. re: roxlet

                                                                                                                          Enjoy the homecoming and the wings. I believe the homecoming will be a memorable one. Have a great time regaling and eating.

                                                                                                                        2. Creamy Ranch pork chops in the slowcooker with rice and broccoli&cheese sauce. Yummm. SO UNHEALTHY, yet so delicious. Yummm

                                                                                                                          6 Replies
                                                                                                                          1. re: AmandaBean

                                                                                                                            AB, do you use the wet Ranch dressing in the jar or bottle, or just the dry spice packet mix? I;ve seen all (and I mean ALL) types versions of HVR style recipes out there.

                                                                                                                            I seldom make the baked rice and brocolli cheese sauce side for the same reason. LOL.

                                                                                                                            1. re: jjjrfoodie

                                                                                                                              I use the Club House Ranch Style dressing mix.
                                                                                                                              4 pork chops
                                                                                                                              1 can of cream of chicken
                                                                                                                              1 cup of chicken gravy
                                                                                                                              2 packs of ranch mix packs. Mix together. And pour over seasoned pork chops. :D it is sooo bad for you but I am addicted.

                                                                                                                            2. re: AmandaBean

                                                                                                                              Welcome to chow and WFD AmandaBean. I am also as curious as jjjrfoodie. Info on the chops please?

                                                                                                                              1. re: suzigirl

                                                                                                                                I have been creeping this page for a couple years. Just joined and lovin' it. I l posted the recipe above, to jjjrfoodie, xo.

                                                                                                                              2. re: AmandaBean

                                                                                                                                welcome AmandaBean! it sounds like a total comfort dinner.

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Yes!! Comfort is the best. Sorry about the edit.

                                                                                                                              3. WFD tonight stands for "What's for Dessert?"
                                                                                                                                Dinner was just ordinary; Weisswurst and leftover AB creamed corn.
                                                                                                                                Dessert was new and mmmmarvelous in its simplicity: Butterscotch Pudding.

                                                                                                                                http://southernfood.about.com/od/pudd...

                                                                                                                                I was being so careful, but still managed to fluff it by adding 1 cup of heavy cream instead of 3/4. It's still pretty intense. More pudding in the fridge...I am in trouble. :)

                                                                                                                                1. It was a scorcher today! Got home, grabbed the boy and the dogs and we all went swimming in the ce-ment pond, LOL. Felt so good!

                                                                                                                                  Dinner was a quick one, ground beef sautéed with taco seasonings, a couple of mashed avocados, some bowls of salsa, sour cream, cheese, some quick heated tortillas and dinner was done! Make your own "burritos" is a favorite here and keeps the kitchen relatively cool.

                                                                                                                                  I have 3 more tomatoes that should be fully ripe by tomorrow-I see more BLTs in our future.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: foodieX2

                                                                                                                                    Such a Great Summer evening, Foodie. Everyone cooled off, happy, and full. Love it !

                                                                                                                                    1. re: foodieX2

                                                                                                                                      Burritos are a regular dinner at my house too; boys love 'em. Actually, I do too since I realized I can pile the meat, etc. on a bunch of iceberg lettuce and omit the tortilla.

                                                                                                                                    2. I've been rather remiss in planning upcoming meals, and last night/today was no different. So on the ride home from work, I decided a "Bits 'n' Bobs" meal was on tap for tonight. I knew I had 4 large cherry tomatoes to use up, so I started with that, knowing I had some dried pappardelle to use, and decided I would open the freezer and take out as many of the mini-containers I had that worked with the tomatoes and pasta. What I pulled out of the freezer:

                                                                                                                                      1/2 cup roasted red peppers, chopped and drained after defrosting
                                                                                                                                      1/4 cup dried, reconstituted, chopped porcini mushrooms that were left over from a previous meal
                                                                                                                                      1 Tbsp. tomato paste
                                                                                                                                      1 bag of chopped CSA kale from last season - about 1-1/2 cups

                                                                                                                                      Pappardelle was cooked. Meanwhile, some minced garlic (a healthy 2 tsp or so) was sauteed in butter and olive oil. Chopped kale was added and sauteed along with; added the porcini mushrooms after about 4 minutes, and then the chopped red bell pepper. When that was all hot, added the tomato paste and let it cook a bit. I then added the cherry tomatoes, which I had halved and halved again, and let the juices cook out of them.

                                                                                                                                      Added about 1/2 cup of white wine and let it all reduce by two-thirds, adding about 1/3 cup of heavy cream towards the end, along with a small handful of grated Parm-Reg. Seasoned the whole lot with some freshly grated pepper mix (black, white, green and pink).

                                                                                                                                      Tossed it all with the cooked pappardelle, put half into a bowl, and sprinkled with additional Parm-Reg, and it was dinner, along with a glass of wine. A good way to use up some of the kale still in my freezer.

                                                                                                                                      And the rest will be lunch tomorrow. AND I've taken something out of the freezer for dinner tomorrow. :-)

                                                                                                                                      2 Replies
                                                                                                                                      1. re: LindaWhit

                                                                                                                                        Nice Bits and Bobs meal. Are you sure you need all of that for lunch? I would share my lunch if you will. I have a Cuban sandwich with homemade pickles(and home grown), salami, roast pork, ham, swiss, glouster cheddar, piccalilli and Cuban rolls all nice and pressed on a sandwich press. I will share...

                                                                                                                                        1. re: suzigirl

                                                                                                                                          Hmmm.....half sandwich, half pasta? That might work, suzi!

                                                                                                                                      2. It's hot today. Really, really hot. I'm going to walk to the nearest Walgreens and buy a fan, then come home and cook up some green chile cheeseburgers, using the rest of last night's green chile sauce. Banana splits for dessert with chocolate and strawberry ice cream and dulce de leche drizzled over the top.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                          everything about that sounds great (except the too hot part).

                                                                                                                                          1. re: MAH

                                                                                                                                            It actually got a bit stormy and cooled down a great deal, so that was good. Also, I added beer to the menu.

                                                                                                                                        2. Too hot for the full oven, so Toaster Oven Smoked Turkey Chimicangas. I make these using salsa in place of the adobo & tomato sauce. http://www.foodnetwork.com/recipes/ra...

                                                                                                                                          Served with skillet-cooked mixture of sliced zucchini, mushrooms and halved grape-tomatoes, seasoned with a bit of garlic salt.

                                                                                                                                          Dessert was an awesomely addictive toasted coconut/dark chocolate candy "Mud Puddles" from local chocolate company, Droolin' Moose. http://droolinmoose.com/store/en/mud-...

                                                                                                                                          1. Hot here too, and my day was rather shit, so my BFF is on her way over and we're going to dinner. I have no idea where. All I know is she's drivin', I'm drinkin'.

                                                                                                                                            1 Reply
                                                                                                                                            1. BL/SL chicken thighs were forked and have been marinating since last night in fresh lemon juice, granulated garlic, and fresh minced oregano. they'll be drained, pan fried, then into the oven to finish/under the broiler to char. yum.

                                                                                                                                              Sunday I made a greek-ish pearl barley salad which will go on the side, plus a regular green salad.

                                                                                                                                              I am hoping my cell phone has dried and recovered from its most recent unfortunate contretemps (don't ask) so I can take pics. I'm jonesing.

                                                                                                                                              1. Made Orange Chicken from Kenji's Serious Eats recipe. I thought the sauce needed more bite, so added more vinegar, a chile de arbol and some szechuan peppercorns.

                                                                                                                                                Excellent sauce recipe, and the chicken technique creates a really crunchy nugget. Half flour, half cornstarch, a bit of baking powder, and mix in some reserved marinade to create a coarse, pebbly coating mix.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: sbp

                                                                                                                                                  hi there, sbp, welcome to WFD.
                                                                                                                                                  adding more Szechuan peppercorns - sounds like my kinda prep.

                                                                                                                                                  1. re: sbp

                                                                                                                                                    Try rice flour in place of the wheat -- even crunchier

                                                                                                                                                    1. re: rjbh20

                                                                                                                                                      I do have rice flour and use it for deep fry breading on some things. This recipe calls for moistening the coating to create "pebbles" of varying sizes for crunch. I was hesitating to use rice flour because I presumed the slurry mix in was designed to develop some gluten - which I wouldn't get with rice flour.

                                                                                                                                                    2. Fry me a river. The young athlete has returned home from a grand tour of Europe. He really "got it" and really made the most of this opportunty, as opposed to his traveling companions whose experience consisted of hrs working out in gyms, eating chain Chinese food and getting shitfaced in clubs & casinos.

                                                                                                                                                      The (requested) welcome home menu was "a mess of wings". Done -- Buffalo & Bangkok. Plus fries & cold PBR.

                                                                                                                                                      Great to have the boy back for these final few weeks before college.

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      4 Replies
                                                                                                                                                      1. re: rjbh20

                                                                                                                                                        what a great welcome home dinner.

                                                                                                                                                        and of course your boy "got it" - how could he not. he's gotten his culinary and cultural chops down good. good for him.

                                                                                                                                                        1. re: rjbh20

                                                                                                                                                          Wow, that's a good looking meal! A perfect welcome home for a young guy.

                                                                                                                                                          1. re: alliegator

                                                                                                                                                            It hit the spot. No doubt the kale & sprouts crowd are having convulsions.

                                                                                                                                                            1. re: rjbh20

                                                                                                                                                              Mmm, now I want deep-fried kale and sprouts ;-).

                                                                                                                                                              We had a power outage this morning -- nearly chucked me off the treadmill! -- so I was fearing that I would lose my fridge contents but it came back on after only a hour. Which means my leftover T Keller chicken bits are WFD, along with something green. SO is traveling again so I'm back to boring.

                                                                                                                                                        2. Beef stroganoff, with "ground" beef made from stew meat in the food processor, onion and fresh sliced baby bellas. On egg noodles.

                                                                                                                                                          Then a friend is coming over, and with the assistance of some Yellowtail Riesling, Yuengling Black & Tan, and a Mississippi brewery's "Southern Pecan Ale," we're attempting this: http://smittenkitchen.com/blog/2012/0...

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: speakhandsforme

                                                                                                                                                            wow, that's ambitious - well, most dessert/baking endeavors sound ambitious to me!

                                                                                                                                                            looks marvelous tho... even to a non-sweets person.

                                                                                                                                                            good luck! i'm sure the libations will help.

                                                                                                                                                            1. Another rendition of the Szechuan cumin lamb I'm still trying to get down. It's getting closer to the addictive crust I am striving to achieve.

                                                                                                                                                               
                                                                                                                                                              2 Replies
                                                                                                                                                                1. Chile verde tonight, made with pork shoulder. It clouded up today and even rained this morning, and hasn't gotten warmer than 74, so it seemed like a good day to leave the oven on at 225f for five hours.

                                                                                                                                                                  The one year old has a cold so we've been pretty housebound all week (aka, stir crazy) and wanted to use up what produce I could. The romaine I'd intended to serve it over was wilted beyond belief so I made a mess sautéing summer squash and warming canned beans. It wasn't the prettiest chile verde, or at all authentic, but it worked. Avocado and green onion and cilantro helped. Just realized I forgot the tomato. Along with the posole I never soaked last night.
                                                                                                                                                                  We tried out jello on our young patient tonight. You would have thought we were trying to poison him. Although, I have to say that stuff tastes very chemically to me now, as an adult. Another product not like it was in the old days? I may have to make my own, which just makes my head hurt.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                    Now we have an almost 2 year old grandchild we too are finding that the old standard snacks we fed our kids have changed, I think this means a trip to Whole Foods. I'm going to pick up these gel cups the next time I see the little darling. Soon as he is getting a new sister in three weeks.
                                                                                                                                                                    http://www.snack-girl.com/snack/cool-...

                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      I'll be looking for that today, thanks so much!

                                                                                                                                                                      Congrats on the new upcoming grandchild! Very exciting.

                                                                                                                                                                  2. lemony oregano chicken turned out really well. with nice crispy bits, even without skin. i also made a cheater Realtor’s dressing (no buttermilk - used mayo, sour cream, a little milk) with fresh oregano, some parsley we had drying, granulated garlic, and finely minced scallion, for a salad of butter lettuce, cuke ribbons, and shallots. pearl barley salad had marinated for a couple days and was nice and flavorful, albeit a tad mushier than i’d like. the one site i looked at for cooking time had me use 5 c water to 1 c barley, and that’s just too much.

                                                                                                                                                                    after dinner i dredged some short ribs in seasoned flour, seared in bacon fat, removed from pan, sauteed chopped onions in the fat, added smashed garlic, fresh thyme, s&p, Hungarian paprika, and then poured all that into the slow cooker, added a can of squished-up plum tomatoes and their juice, 2 cans water, tbs. of beef BTB, 2 cups Russian River pinot noir, 2 chopped carrots and some chopped parsley. added the short ribs, made sure they were covered, and turned it on low. they’ll cook all night. and voila - tomorrow night’s dinner, she is a-ready. i’m hoping to get a head of cauli for faux mashed potatoes.

                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Care to share more deets about the lemon oregano chicken? Looks like SLBL thighs? Grilled? Broiled? Roasted? Fried?

                                                                                                                                                                      Either way: yumboski!

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        poked the SLBL thighs with a fork a bunch of times, marinated overnight in fresh lemon juice, granulated garlic, chopped fresh oregano. drained, pan fried (just a little Pam olive oil spray) until good and browned, then stuck under the broiler for a few mins. since they're boneless, they didn't need a turn in the oven. squeeze of lemon on serving.

                                                                                                                                                                        thanks! they were indeed.

                                                                                                                                                                    2. We're going out for dinner.

                                                                                                                                                                      A new local place opens tonight - walking distance from home (that is, walking distance once I've had the knee replacement). I don't think I've ever been to an opening night before. Food is to be not just generic "Indian" food but majoring on the street food of Mumbai. I'm quite excited.

                                                                                                                                                                      1. Last night was a big mess of farmers market green beans, blanched and then stir fried with ground pork and several hot thai peppers. A little soft tofu with scallions and soy oil on the side and fresh melon for dessert. I love summer produce!

                                                                                                                                                                        1. Well, it's certainly not sunny here today - unless you call it "liquid sunshine". WFD last night was sauteed shrimp in garlic butter, roasted asparagus and rice with a nice dipping mustard sauce for the shrimp. A little lemon on the side and a nice glass of white wine rounded out the meal. Oh so good.

                                                                                                                                                                           
                                                                                                                                                                          1. Chowhound luminary GretchenS posted the details of some fabulous sounding Pork Kimchee burgers that she made and I am going to try recreating those tonight for dinner. After dinner we are meeting some friends at an outdoor theater to watch the play Sylvia. I saw it several years ago but definitely do not mind seeing it again (especially outside on a beautiful summer night with a glass of wine in hand). I highly recommend the play especially if you are a dog lover.

                                                                                                                                                                            5 Replies
                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                              Hey Fowler, have not seen you in a while. I have some questions about the play and Gretchen's burgers.

                                                                                                                                                                              My memory is fading but is "Sylvia" the play about the husband and wife that become empty nesters when their kids grow up, leave home and the husband brings home a stray dog? Then his wife becomes jealous of the dog because she no longer has her kids around and her husband pays more attention and love to the dog than her? If that is the play I am thinking of, my husband and I saw it over a decade ago when we were still just dating. We loved it!

                                                                                                                                                                              I had to do a search for Gretchen's pork & kimchee burgers because I had not read about them prior to your mention. They sound interesting. How did you like the burgers? Would you make them again/recommend them?

                                                                                                                                                                              It sounds like you had a nice night.

                                                                                                                                                                                1. re: JanineL

                                                                                                                                                                                  JanineL, Hi...

                                                                                                                                                                                  Your memory is good and that is indeed the play we went to last night.

                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                    Yay! My memory is not shot yet. How were Gretchens' pork & kimchee burgers? Something you would recommend or make again?

                                                                                                                                                                                    1. re: JanineL

                                                                                                                                                                                      I'm not fowler, but I made the Gretchen pork & kimchee burgers and they were fantastic, I think I've made them twice now. do it!

                                                                                                                                                                              1. Last night's meal turned out to be breakfast for dinner. I bought a couple of hams a few months ago when they were on sale during Easter. One was cut in half and half of one half was cut into quarters for times like this. I pulled out a piece of ham and cut it into chunks; the meat was seared in a non stick skillet, eggs were seasoned with pepper and scrambled then poured over the meat and it was flipped then filled & topped with shredded cheddar for an omelet. A side of buttery grits and my homemade potato dinner rolls accompanied.

                                                                                                                                                                                So, yesterday I pulled out some beef chuck cut into chunks but I couldn't decide what to do with it (which is why we had omelets) and now today I have to cook it. Today is forecasted 82 degrees & raining so I'm thinking the beef will be used in a mock shepherds pie. It'll be browned, added to an onion gravy with mixed veggies and go into a dish covered with mashed potatoes then baked off. Not sure what else besides leftover rolls (still nice & soft), perhaps a salad will round things out.

                                                                                                                                                                                 
                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                  Wow, those rolls are picture perfect!

                                                                                                                                                                                  I wish I had some ham in the freezer.

                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                      Thanks for the compliments everyone!

                                                                                                                                                                                  1. Let's see..... a big fat pork shoulder (approx. 9 lbs.) took a nice long bath in brine overnight on Monday, air-dried overnight yesterday, and was rubbed all over with deliciousness -- toasted fennel seeds, I'm looking at you here -- this AM by my man, who gets up *way* earlier than I do :-)

                                                                                                                                                                                    It has since been smoking with alder wood and will be moved into the oven at 225° around noon.

                                                                                                                                                                                    We are hosting our friends for a good-bye 'cue, as they are embarking on their annual scuba trip to Bonaire in a couple days. I am a deep, envy-green color as I am typing this, for I haven't seen the ocean in over 6 years. Wah. No wonder I dream of waves every other night :-(

                                                                                                                                                                                    Contributions from our guests will be summer rolls for starters, an unspecified salad, two veggie sides TBD, a cauliflower dish, and TJ's key lime pie for dessert.

                                                                                                                                                                                    It shall be tasty and fun.

                                                                                                                                                                                    22 Replies
                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                        Yep. Admittedly not part of the original recipe, but I file that under who gives a fuck.

                                                                                                                                                                                        The house smells fantastic.

                                                                                                                                                                                         
                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                            Drawer? I have an entire room set aside for that.

                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                            that is a thing of beauty, it truly is...

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              I wish we were eating earlier than 9 PM. Two of our guests have prior obligations.... we may just have to dig in a little sooner than that.

                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                              You have one of those files too? I love that file. It sounds fantastic to me.

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                It's the biggest one I have & sits right next to the 'why do you care, anyway' file :-D

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  mine is "shut the fuck up" and it has its own compound.

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    Right, linguafood! I have never figured out why total strangers on the internet question people about what they want to include in a dish. Especially considering the critic is not eating the food! Why the poop should they care unless they are just a "know-it-all".

                                                                                                                                                                                                    I think your 'cue sounds great.

                                                                                                                                                                                                    1. re: JanineL

                                                                                                                                                                                                      Well... this is a forum on which we (total strangers) exchange ideas, and toasted fennel seed is definitely not a 'traditional' ingredient for most bbq rubs.

                                                                                                                                                                                                      That said, I didn't really take it as criticism, even if coming from our very own bbq god '-D

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        I was not speaking about this forum or anyone in specific. Note I said "internet".

                                                                                                                                                                                                        1. re: JanineL

                                                                                                                                                                                                          Oh, my bad. It wasn't clear to me since your post pretty much focused on the food aspect - i.e. including something in a dish (or not) - and this board being about food and all.

                                                                                                                                                                                                          You make a valid point, of course, about the www. Everyone's got an opinion about something, dontcha know.

                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            Not your bad at all. But that is just my opinion. :-)

                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                  The spice rub I use for BBQ spare ribs includes fennel seeds (along with a shitton of other herbs and spices) and it's absolutely delicious. IMO, those who give a fuck are usually missing out!

                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                    Another fennel seed fan here. I use a rub of sage, rosemary, fennel and garlic, all oven roasted and then ground slightly. I got it here on C'hound from someone.

                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                      Glad to have this hint, since I've got a jar of fennel seed that's not appreciated by my spouse when used whole. I plan to try the roast & grind with other spices approach.

                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                        I got this recipe on this board from Christina maybe? Anyway it uses ground fennel and is awesome
                                                                                                                                                                                                        http://books.google.com/books?id=pRLT...

                                                                                                                                                                                                3. WFD: Chicken Satay Bahn Mi, with all the trimmings. This is a recipe from Andrea Nguyen's brand new cookbook, The Bahn Mi Handbook". In this one chicken strips are marinated for a half hour in a paste of coriander, fennel, salt, turmeric, brown sugar, garlic, ginger, lemongrass, shallot, and for a bit of peanut oil. The strips are skewered then grilled on a grill pan. So, that's the protein part of the sandwich. We'll use a baguette. There remains the standard fillings such as: chili, cilantro, cucumbers, Maggi Seasoning sauce, mayo, pickle. I like her daikon and carrot quick pickle and have made it many times, and we'll use Srirachi mayo. I also have some pickled ginger, and I'll use tamari since we don't have Maggi. However there's a substitute recipe in the book with Bragg's aminos which I don't have yet.

                                                                                                                                                                                                  Chef Nguyen describes bahn mi as a "super tasty sandwich" and encourages lovers of bahn mi to discover other combinations and create their own fillings and condiments crazy as they may be.

                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                    my favorite is grilled pork banh mi. been too long, will have to make again soon....

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      I love it with char siu, and I've also made a Vietnamese-Style burger with bison meat & curry powder. That was terrific!

                                                                                                                                                                                                    2. re: Gio

                                                                                                                                                                                                      Sounds fantastic, I'm anxious to hear how it turns out. I really need to get me that book!

                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                        I'll let you know. I'm toying with the idea of starting a "Cooking From" thread.

                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                          All the Vietnamese food being cooked up is making me hungry! Not time for dinner for a few hours, but I did just order the book :) I have an Asian grocer with nice baguettes nearby, so I don't know what I was waiting for!

                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                            Oh you should! I keep thinking if ordering that book, and two more for friends. She is just such a great, personable writer.

                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                              And very accessible too. She's on FB and we can ask questions and advise and she's right there to help. If you're there too befriend her.

                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                I did, a few weeks ago. That's why I keep meaning to buy the book. I love all of her posts.
                                                                                                                                                                                                                I saw you on the page, and wanted to introduce myself, but wasn't sure if that would be overstepping the chow/FB boundaries.
                                                                                                                                                                                                                (Or maybe it was on Wok Wednesday)

                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                  Yup, I'm JDP there. Love WW too.

                                                                                                                                                                                                      2. There will be no cooking in my house today. It's 109F at 11:30 am and they're looking for a high of 115F/46C today, yuck.
                                                                                                                                                                                                        Lunch is going to be arugula, watermelon and feta salad with lemon vinaigrette and dinner will be something along the lines of pizza or sub carryout. Or maybe pap and I will hit the neighborhood sports bar instead. They have fantastic wings and rjbh20's wing porn has given me the salty/spicy craving :D

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                          Both options sound great. That *is* a hot one. Here, it's only 90s, but killer humidity. Might still try the pool, tho....

                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                            Oh, I couldn't stand that kind of heat. I melt. Actually the sports bar sounds pretty nifty but you have to go outside.

                                                                                                                                                                                                          2. Too hot to cook. Weeks like this make for boring dinners. Last night was no cook taco Tuesday so DH picked up mediterranean food. The plates come with rice and the minute you walk in the door, the dogs know they will get the left over rice. Let the begging begin.

                                                                                                                                                                                                            Tonight is tennis. That means lots of water all day, and dinner will probably be a cold beer. Maybe some pork tacos on the side since the meat is ready and minimal cooking will be needed.

                                                                                                                                                                                                            1. I'm thinking duck banh mi for dinner tonight, if I can find some appropriate bread ('cause it's still waaaay too hot to attempt baking any). Asian grocers are scarce around these parts, but I should be able to find some bolillo rolls at one of the Mexican markets. Duck breast will be marinated in my lemongrass marinade, then seared to a perfect medium (the BF doesn't like pink in poultry, so I have to get it perfect so it doesn't dry out). This will be sliced and go onto the bolillo rolls (fingers crossed), along with sriracha mayo, pickled carrots, daikon and jalapenos, thin cut onions (soaked in water and pulled apart), cucumbers and a combination of sweet basil and lime basil from the garden. I might pick up some cilantro for mine, as well, although the BF isn't a fan. More ice cream -- chocolate and strawberry -- for dessert.

                                                                                                                                                                                                              I'm thinking of doing a pad thai tomorrow with the leftover lemongrass duck.

                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                Go for the duck Banh Mi! The whole process sounds yummy.

                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                    Omg, that sounds like heaven! And I think bolillo rolls are a really great idea for banh mi.

                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                      Yes, they work very well, speaking from experience!

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        I've never tried them, but have read that they're a good substitute -- similar taste and consistency, with a slightly odd shape. It was funny -- I ended up talking to the woman in front of me in line at the Mexican market and it turned out that she was a huge fan of banh mi and of Pho Kim (say that one out loud!), the Vietnamese restaurant not so far from my house!

                                                                                                                                                                                                                      2. re: BananaBirkLarsen

                                                                                                                                                                                                                        A quick note: lime basil is just about the best thing in the world, and after last night, I can't imagine banh mi (or my life) without it. I want to go outside and eat the whole plant right now.

                                                                                                                                                                                                                      3. Spatchcocked chicken on the grill, black beans, brown rice, a salad of some mixed green lettuces topped with some green goddess.
                                                                                                                                                                                                                        Edit:..just turned on the grill after arriving home to the 7 1/2 lb bird that has been marinating all day. Looks good, as it was a pretty warm day today in the baked apple...really had no appetite, so I am hungry...the house is cool and the first beer is flowing down the throat ever so slowly...I had some left over,three whole roasted beets...mees thinks I should douse them with some feta, yellow onion some white balsamic...all else is a go. I have a bottle of Malbec somewhere so we will give it a try...

                                                                                                                                                                                                                        1. Pseudo 'Banh Mi' (that's why I use quotes). Here in food hell I'm happy I can find the pork with rind sausage thing for my pseudo Banh Mi. Nearest good Vietnamese food is Paris (and I've done that just to eat Vietnamese food!). Actually, I think Dublin is closer than Paris from here, where I had Banh Mi. I found 2 Viet places in Dublin but absolutely nothing like Paris Vietnamese food.

                                                                                                                                                                                                                          Well, that's summer in my garden today.

                                                                                                                                                                                                                          ETA: I'm still going through all the posts on this thread but I notice some new/unfamiliar names. New? Glad you join us!

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
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                                                                                                                                                                                                                          1. re: Pata_Negra

                                                                                                                                                                                                                            That sandwich looks wonderful, Pata. As you saw I'm making bahn mi tonight too. And, I'll have you know you are making a perfectly acceptable traditionally alternative bahn mi according to the expert, Andrea Nguyen. So you can de-quote your quotes.

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              Haha... Thanks. We ate it with a big salad on the side (tomatoes, cucumber and coriander) and 4 different beers.

                                                                                                                                                                                                                              It is looking more and more like a Banh Mi day on here.

                                                                                                                                                                                                                          2. Last night was a chopped "antipasto" salad: romaine, radish, cuke, tomato, cubes of summer sausages and cheeses, lots of chopped giardineira (pickled cauli, carrot, celery red peppers), with a dressing made with some giardineira juice and olive oil. It was really crunchy and tasty for a hot summer night, and made a little bit of protein go a very long way.
                                                                                                                                                                                                                            Tonight out with my former neighbor who is in town for business -- omakase at that great sushi place we found, cannot wait!

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                              Love antipasto salad! Great for Summer.

                                                                                                                                                                                                                            2. Have some leftover steamed crabs so I think tonight I will pick at them and maybe have some corn on the cob for a side.....lots of butter! Might also do the vodka-lemonade thing again as well!

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  Had the corn on the side AND the cherry vodka-cherry juice-lemonade mixed drink....both were delicious!

                                                                                                                                                                                                                              1. Fresh X-Lg. gulf shrimp in Vietnamese caramel sauce.

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: Candy

                                                                                                                                                                                                                                  I just looked into Vietnamese caramel sauce for pork, which i'm going to try soon. can't imagine it with shrimp, somehow.... let us know how it works out, or have you already tried it?

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    I've had it on shrimp in a restaurant before. It's wonderful!

                                                                                                                                                                                                                                2. Tonight we are having Carmine's Chicken Saltimboca over rice with zucchini gratin straight from the garden. I've really been slacking off on cooking over the past couple of weeks so it will be nice to have a proper meal. I especially love this chicken saltimboca recipe so that will make it a nice treat.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                    Little girl...the gratin sounds yummy..
                                                                                                                                                                                                                                    Mine usually tends to be a little watery ...yours?

                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                      no I sauteed them first and then let them bake at low heat in the oven for awhile to try to dry them out a bit.

                                                                                                                                                                                                                                  2. Another scorcher!! It topped out at over 90 degrees today with nary a breeze but gorgeous blue skies.

                                                                                                                                                                                                                                    Repeat of last night as we all went into the pool as soon as I got home. The lab was especially happy. I had two little girls to splash around with too which was very fun.

                                                                                                                                                                                                                                    Afterwards I picked three (3!!!) tomatoes and it was BLTs for dinner. Is there anything better than summer tomatoes?

                                                                                                                                                                                                                                    1. I'm more excited than I have any right to be for a dinner based on leftovers. I took the last of the Cuban fricase de pollo sauce (olives, raisins, tomato, potato, etc.) and made a picadillo with a lb. of seasoned green beef, more raisins, Chili 3000 powder, Worcestershire sauce, and a smidge more tomato sauce.

                                                                                                                                                                                                                                      The picadillo went into empanada pastry from Goya and will be baked off until insanely crispy and served with leftover chimichurri sauce and a quick curtido. Can't wait!

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                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        Sounds really delicious. Love the sweet, salty element.

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          ...and a raspberry vodka lemonade for Linda.

                                                                                                                                                                                                                                          These were really good. My hubby stirred sour cream into his chimichurri, which made a delicious, if fattening, dipping sauce. I went to town on an avocado that needed using instead.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            They look great, Christina! So does that drink. ;-)

                                                                                                                                                                                                                                        2. Birthday dinner today. The main was Arroz a la Tumbada.
                                                                                                                                                                                                                                          A popular dish originating in our area.
                                                                                                                                                                                                                                          Ingredients, translated from spanish. ask if you need more info.

                                                                                                                                                                                                                                          For white rice :
                                                                                                                                                                                                                                          100 grams of butter
                                                                                                                                                                                                                                          2 tablespoons olive oil
                                                                                                                                                                                                                                          ½ small onion, finely chopped
                                                                                                                                                                                                                                          3 cups rice
                                                                                                                                                                                                                                          5 cups water
                                                                                                                                                                                                                                          Juice of ½ lemon
                                                                                                                                                                                                                                          1 sprig of parsley

                                                                                                                                                                                                                                          For rice to lying :
                                                                                                                                                                                                                                          50 grams of butter
                                                                                                                                                                                                                                          1 medium onion, chopped finely
                                                                                                                                                                                                                                          4 large tomatoes, roasted, peeled, crushed and drained
                                                                                                                                                                                                                                          2 cloves garlic, peeled and chopped boys finely
                                                                                                                                                                                                                                          5 cups shrimp stock or fish
                                                                                                                                                                                                                                          300 grams fish fillet cut into pieces
                                                                                                                                                                                                                                          200 grams of boiled octopus, cut into pieces
                                                                                                                                                                                                                                          20 medium shrimp, peeled
                                                                                                                                                                                                                                          3 crabs in their shells
                                                                                                                                                                                                                                          10 clams, scrubbed
                                                                                                                                                                                                                                          1 large sprig epazote
                                                                                                                                                                                                                                          1 sprig of parsley
                                                                                                                                                                                                                                          Salt to taste

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: genoO

                                                                                                                                                                                                                                            Sounds great, and welcome to wfd!

                                                                                                                                                                                                                                            1. re: genoO

                                                                                                                                                                                                                                              Happy belated b-day. Your dinner sounds great and I recognize your handle from other threads.

                                                                                                                                                                                                                                              How many people would a dish like that serve as an entree?

                                                                                                                                                                                                                                            2. Lime & Pepper Roasted Chicken is WFD tonight. I combined 1/4 cup olive oil, 1 Tbsp. of freshly squoze lime juice, 2 tsp. ground pepper (black, white, pink, green), 1 tsp. minced garlic, and about 1/2 Tbsp. of Idaho Snowberry honey (one of my Home Goods purchases). Shook it all together and spooned half over a Frankenchicken breast. I sprinkled a bit of the "pepper dust" left in the bottom of the peppercorn jar as I was refilling the pepper grinder, and the chicken went into a 400° oven to roast, spooning a bit more lime-pepper "stuff" over top.

                                                                                                                                                                                                                                              Rice pilaf and steamed broccoli alongside - and there's wine.

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. I've been working like a fool and haven't posted in a while.

                                                                                                                                                                                                                                                Monday I broiled a steak doctored with Montreal Seasoning. Served with steamed cauliflower, dry sauteed mushrooms and spinach sauteed in bacon grease with Pirates Bite pepper mix.

                                                                                                                                                                                                                                                Tuesday the steak was transformed into stuffed poblanos. Stuffing was Mondays leftover steak & mushrooms, the last of my pickled onions and a bit of goat cheese. Sides were an avocado/tomato salad with mojo dressing and steamed zucchini.

                                                                                                                                                                                                                                                Tonight the last of the steak will become a salad. Mixed greens, tomato, scallions, cucumber, radish...we'll see what else in the fridge. Topped with a buttermilk blue cheese dressing.

                                                                                                                                                                                                                                                Now I need to think of something for the next few days!

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. Breakfast for dinner! Scrapple and potatoes and onions sliced thin and roasted with OO and S&P. A little chocolate almond ice cream for dessert.

                                                                                                                                                                                                                                                  18 Replies
                                                                                                                                                                                                                                                  1. re: gaffk

                                                                                                                                                                                                                                                    My husband would be very jealous! He loves scrapple but it's one of the few foods I can't get behind. The deal we made a long while ago is that I won't make egg salad when he's home and he won't make scrapple when I am, LOL.

                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                      Yeah, having lived in PA for 4 years and having seen more scrapple than I ever cared to, I'm with you. But I hope gaffk enjoys his breakfast-for-dinner. I do like the potatoes/onions and the chocolate-almond ice cream idea. LOL

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        My husband is from MD and the first time he took me home to his folks they served scrapple for breakfast. Hearing my mothers voice in the back of my ahead I politely managed to eat enough not to be insulting. When they weren't looking my then BF grabbed the rest, covered it in syrup and told me I was crazy. Whenever he see posts likes gaffks, he drools.

                                                                                                                                                                                                                                                        Enjoy your breakfast for dinner G! I'll tell my husband about it to torture him <grin>

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          No scrapple for me! I just... no. If anyone is familiar with Country Cupboard in Lewisburg, Pa, then you'll know how deep my aversion is when I tell you that scrapple on anyone's plate could ruin that sweet place for me.

                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            Agggghhhhhhh!!!! That's exactly where I got served some scrapple early on in the few times I've been served scrapple! LOL

                                                                                                                                                                                                                                                            gaffk, God love you for loving scrapple. I commend you. Just not something I can eat. :-)

                                                                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                                                                            Actually, gaffk is a hers :) And she was born and bred in Philly, so scrapple is a birthright. But I hear ya' . . . I have the same reaction to southerners eating biscuits and gravy or grits.

                                                                                                                                                                                                                                                            And yeah, my ice cream obsession is also a function of location--local dairies making fresh ice cream.

                                                                                                                                                                                                                                                            1. re: gaffk

                                                                                                                                                                                                                                                              I agree with LW, kudos for keeping scrapple going!

                                                                                                                                                                                                                                                              1. re: gaffk

                                                                                                                                                                                                                                                                Sorry about the he/she mix-up. But I'm totally with ya on the local ice cream. There was a GREAT ice cream place on Route 15 in Lewisburg when I lived there in the mid-80s. I'm sure it's gone now. I've got a good ice cream barn about a mile down the road from my current home. Love having it that close - although that's dangerous as well! LOL

                                                                                                                                                                                                                                                          3. re: gaffk

                                                                                                                                                                                                                                                            I am envious. I LOVE scrapple and am sure James would hate it. I had two grandmas who made it. One made it from sausage and cornmeal, which was fine. Another raised and butchered her own pigs and made it from the "whibley bits" as she called them, which was outstanding. Love me some scrapple. I can only get Jones' frozen and it isn't worth getting. Where do you get your scrapple?

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              I am Philly born and bred and have only recently moved to the near burbs. Scrapple is available at every market--large and small. Hatfield is just down the road and habbersett isn't too far either.

                                                                                                                                                                                                                                                              1. re: gaffk

                                                                                                                                                                                                                                                                Thanks. I wish it were a Florida thing. I would order it online if I thought James would eat it. He hates grits and cornbread. I am sure scrapple is out.

                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  I dunno . . . I hate grits and cornbread. Love scrapple. It all depends on what you've been raised on.

                                                                                                                                                                                                                                                                  1. re: gaffk

                                                                                                                                                                                                                                                                    Born in New York City, raised in northern New Jersey.

                                                                                                                                                                                                                                                                    I'm a fan of scrapple, biscuits and gravy, grits, cornbread and so much more. I've travelled a bit and always try to blend in. Regional foods, whether in the States, Canada, Asia, Europe and so on always appeal to me.

                                                                                                                                                                                                                                                                    Let the record show my stomach is 90 per-cent cast iron.

                                                                                                                                                                                                                                                                    1. re: gaffk

                                                                                                                                                                                                                                                                      He was raised on a British diet. Although he is a good eater, he has certain bias. I have expanded his palate, but scrapple I believe isn't one.

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Scrapple is tasty (to me). Blood pudding is gross (to me). As I said, it all depends what you eat as a a kid.

                                                                                                                                                                                                                                                              2. re: gaffk

                                                                                                                                                                                                                                                                I absolutely love scrapple and just moved to NC where scrapple isn't widely available. Your breakfast for dinner sounds like heaven!

                                                                                                                                                                                                                                                                1. re: Terrie H.

                                                                                                                                                                                                                                                                  No one in North Idaho has even heard of scrapple! LOL
                                                                                                                                                                                                                                                                  I order it from Habbersett and have it shipped frozen. Man, I have to pull another one of those packages out of the freezer.

                                                                                                                                                                                                                                                                  1. re: AngelaID

                                                                                                                                                                                                                                                                    I found that the one upscale Harris Teeter carries Neese's brand scrapple (THE sausage/bacon people down here) --a package is calling my name for breakfast on Sunday. My man is from the Hudson River Valley area originally and has never even tasted scrapple, so it will be interesting to see what he thinks.

                                                                                                                                                                                                                                                              3. Scorchingly hot here in NNJ, so early this morning I made my supermarket run and haven't left the house since. Right now, the A/C is off, as there's a big thunderstorm moving through, and the power flickered just a little while ago.

                                                                                                                                                                                                                                                                So what! I just finished dinner, and it was delectable.

                                                                                                                                                                                                                                                                Mezzi Rigatoni in Corn Sauce; I crisped two slices of bacon, drained those and chopped them, poured off most of the bacon fat, but not all. Then, I sautéed a little bit of both red and green bell pepper, diced, in the bacon fat, and added a good scoop of leftover AB creamed corn. Once that was heated through, in went the rigatoni along with a bit of the pasta water, heated through and garnished with the bacon.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                 
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                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    TYVM. Your reply gave me my first chuckle of the day.