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What's for Dinner #323 - The Labor Day Edition! [through Sept 3, 2014]

Monday is Labor Day, and the forecast for rain here seems like it will be defeating the usual end of summer cook out. What are your plans as we herald the traditional end of summer (though not according to the calendar or the coming week's forecast for hot weather!) and the beginning of the fall season?

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  1. Today I got to help out at a free lunch in an urban church. They let me cook the burgers on the enormous grill. I had a blast!
    The best time I had as a college freshman was working the grill in the cafeteria. Maybe I should unretire and get a job. MickeyDs?

    WFD is grilled chicken and rice and probably carrots again. At least there's wine.

    1 Reply
    1. re: Berheenia

      I don't think McD's even has a grill? They have microwave type contraptions, I know that.

      I say In'N'Out sounds right up your alley ;)

    2. Let's take a moment and remember the many workers in the labor movement whom we have to thank for this long weekend (or rather *weekends*, period).

      Mmmkay. Off my sandbox now '-)

      We went to the local shelter today to check out the kitty situation. It has been a month exactly since we had to say good-bye to our boy, and we know that there are so many out there looking for a home. It was less traumatic than I had feared, and we actually filled out an application for adoption.... just in case.

      Dinner tonight will be early and simple: BLTs to honor National Bacon Day.

      Also, the winery at which my band's playing tonight apparently only has cheese & crackers on their "menu", so I need to make sure to have something slightly more substantial.

      47 Replies
      1. re: linguafood

        Stay on that sandbox. It is also the anniversary weekend of women getting the vote in the USA. We need to remember.

        1. re: linguafood

          You'll find the right furster - or should I say she or he will find YOU! - when then time is right.

          Enjoy your baconfest. And have a good performance.

          (My thanks go out to our local Market Basket workers, who stuck by their principles, and made change happen.)

          1. re: linguafood

            Once a kitty mama always a kitty mama. :)

            I had a major bacon fail. I bought a pound yesterday and failed to put it in the fridge. It was bagged with paper goods (?!!?) and I didn't check the bag until this morning. It got tossed this morning.

              1. re: LindaWhit

                Since I'm not a big bacon lover I'm not as sad as if it were shellfish or beef but I do feel stupid for wasting six bucks like that.

                The butchers wrap in brown paper.. the same color as a paper bag.... never noticed.

              2. re: weezieduzzit

                Well, let's bear in mind that making bacon, which is cured, was a way of preserving meat. It probably would have been fine...

                1. re: roxlet

                  In an 75-80 degree kitchen for almost 24 hours? Not a chance I'm willing to take. My doctor just told me I'm in excellent health and I'm aiming to keep it that way! :)

                  1. re: weezieduzzit

                    i probably would have kept it too, but i totally get you're not willing to risk your new bill of good health!

                  2. re: weezieduzzit

                    That is truly tragic, weezie. Three Hail Bacons (at least) for penance!

                    1. re: weezieduzzit

                      Uh, maybe it's just me, but since bacon is shrink wrapped, couldn't you have put it in the fridge and let it "solid" up? Unless it was sitting in 90 degree temps all nite, I would think it'd still be good. I have a tendency to risk things sometimes, and this would be one of those.


                      1. re: caiatransplant

                        Uh,the bacon was from the butcher counter, they use the butchers paper as I previously mentioned, it was not shrink wrapped. As I mentioned, the kitchen is 75-80 degrees. That's actually the coolest it is since the air conditioning is generally set at 78. If we don't have the AC on it can be even warmer since the days are hovering around 98 right now.

                        No food item is worth even one day lost- a day I will never get back- that could have been spent doing something much better than throwing up or sitting on the toilet, not to mention the possibility of so much worse. This board alone has two regular posters with severe GI issues caused by a bout of food poisoning.

                        And on that note, I'm done taking about something that has been in the garbage since yesterday.

                        1. re: weezieduzzit

                          ...but why don't you dig it out? Surely it's still safe ;)

                          No one should be able to argue with "when in doubt, throw it out." That's why that saying came about!

                          (unintentional rhyme there at the end.)

                      2. re: weezieduzzit

                        Similar thing happened to me back in the spring, I left the bacon in the trunk after taking everything else out (don't know how that happened!) and it sat out all night. Temp outside was in the 70's so the trunk had to have been higher. Early next morning I realized it was missing so went to the car and got it. Then debated. Then put it in fridge. Then cooked it a few days later. That said, it was vac sealed and I am a risk taker.

                      3. re: linguafood

                        Hope you find the perfect new kitty!

                          1. re: linguafood

                            What a cutie! Hope the adoption works out.

                                1. re: linguafood

                                  Adorable, Lingua, but I can't help thinking... Uh oh,The Masked Bandit.

                                  1. re: Gio

                                    The thought has certainly crossed our minds '-D

                                    1. re: Gio

                                      Yep, gotta name him Lone Ranger or Bandit with a mask like that.

                                      What a cutie!

                                    2. re: linguafood

                                      So cute! And slightly cross-eyed. "That Darn Cat." ;-)

                                      1. re: LindaWhit

                                        It looks like it, but he isn't. Maybe sometimes. The Siamese heritage I guess. Bluest eyes ever <3

                                        1. re: Harters

                                          It might come as no surprise to you that this has been suggested by several people (and we've considered it as well).

                                          Not a great name to call out (cats like i & e sounds and sibilants), but then it's not like Duuuuuuuuuuuuude lent itself to cat-calling, either :-)

                                          There's a few contenders for names, but I think we need to get to know him a bit before we can make a decision.

                                              1. re: Gio

                                                Ha. Brilliant minds, etc.

                                                Rocky (Raccoon),
                                                Rocky (Balboa - for a small scar on his nose)
                                                Monkey Boy (for the way he holds his tail and the coloring)
                                                Bandit (meh)
                                                Caramel or Caramello(w) - tho that might be b/c we just added the Suzanne Vega tune to our repertory

                                                My man's not a fan of the last two. Poophead.

                                                1. re: linguafood

                                                  Hahahha... now there's a great name, Poophead. Not.

                                            1. re: linguafood

                                              Siamese are talkers! Could name him after the blue eyed crooner - Frank.

                                              1. re: meatn3

                                                That's another one that crossed my mind - Frankie.

                                                He's actually a snowshoe, not a siamese (tho the breed comes from siamese).

                                                And thankfully, he's got a fairly soft and pleasant voice :-)

                                              1. re: linguafood

                                                OMG, so cute!
                                                Hope you get to have Panda boy soon!

                                                1. re: linguafood

                                                  This guy has the air of trouble about him, especially with his mask and eyes.

                                                  I'd name him either Mao or Fidel.

                                                    1. re: linguafood

                                                      It works.

                                                      An aside: My parents had a friend with a log cabin on a lake. Lenny had a Siamese named Mao who would sit on top of the partially opened kitchen door and ambush me every time I came in. Guerrilla warfare.

                                                        1. re: tcamp

                                                          But I bet he sounds like "mao".

                                                          Plausible deniability goes a long way when explaining stuff to the neighbors.

                                                            1. re: Harters


                                                              Siamese, and their cousins, are vociferous.

                                                        2. re: linguafood

                                                          Mao (not the same character as in the Great Helmsman's name) means cat in Chinese.

                                                          1. re: linguafood

                                                            Mao is also a fairly popular female Japanese name. I had to look up the meaning, and got real, true and center for meaning.
                                                            It's also the name of one of my favorite figure skaters. She's very light on her feet and ridiculously elegant. Could apply to this handsome guy.

                                                        3. re: linguafood

                                                          Aw, sweet! Hope you get him.
                                                          And our WFD were delicious BLTs. I dread the end
                                                          of mater season!

                                                          ETA: Great name recommendations. I’ll nominate Amazefurballs. <jk>
                                                          The Lone Ranger look makes me think of Zane or Zaney, but then I’m into naming my furries after authors and characters. My last kitty was Rotten Ralph, after a favorite picture book.

                                                    2. Reheated skirt steak, fresh corn on the cob tonight. Maybe some house red to wash things down. Temps have been dropping lately and the sun insists on going down before I'm ready. Bummer. No rain on the horizon.

                                                      Sunday up at Lime Rock Park is my traditional end-of-summer treat. Lots of good cars to see, lots of good people to meet. Leftover lobster parts from Friday will find their way into rolls come Sunday night.

                                                      ETA: How to Marry a Millionaire (TCM) will be on the plasma.

                                                      2 Replies
                                                      1. re: steve h.

                                                        What's your preferred method to reheat steak?

                                                        1. re: fldhkybnva

                                                          This is skirt steak so it's thin and not equipped to deal with high heat (no fat to render).

                                                          I place the meat in an oblong, ceramic container, cover with foil and put it in the toaster oven at 300 degrees. I'll check it after 10 minutes. I'm not looking to cook it. Rather, I want to heat it to my satisfaction. I'll peek after ten and make adjustments as necessary.

                                                      2. We're having grilled spatchcocked chicken with grilled apricots and peaches with a balsamic and cider syrup glaze as well as a bean salad.

                                                        Tomorrow will be Ottolenghi's lemony leek meatballs , baba ganouj and green couscous.

                                                        1 Reply
                                                        1. One of these things is not like the other...

                                                          These were part of the eggs I got from the farmers market today. Same egg box. There's a chicken out there that's slacking. ;-) Which is OK, because I used it as part of tonight's dinner.

                                                          I'm definitely not in summer mode, as I was craving meat loaf. Three hamburgers and a 1/2 lb. of ground pork were mixed with the small egg, a half-cup of Panko crumbs, 2 Tbsp. of chopped roasted red pepper, 1 Tbsp. of roasted garlic, and some salt and pepper. (Do you know how hard it is to form a meatloaf with one hand? LOL) Flopped into a round baking dish, schmeared with a bit of roasted garlic, and then into a 350°F. oven for an hour and fifteen or so, pouring off the fat as needed. The temp was kicked up to 400° for the last 5 minutes or so to help "crust" the meatloaf.

                                                          I usually do mashed potatoes with meatloaf, but went with roasted Yukon Gold instead - simply seasoned with olive oil, salt and pepper. A combination of peas and CSA corn cut off the cob as the veggie. And there's wine. And Outlander on the TV, with the author making a small cameo appearance in tonight's episode.

                                                          I also had two separate purchases of local plum tomatoes that I made into a fresh tomato sauce for later use. It came out amazing, and I think it'll be put to good use when I get around to making braciole when it cools down even more in New England.

                                                          6 Replies
                                                            1. re: steve h.

                                                              Ulterior motive: meat loaf sandwiches, of course.

                                                              1. re: LindaWhit

                                                                I saw that coming from a mile away.

                                                            2. re: LindaWhit

                                                              Ah, you must look on the positive side of things, Linda.

                                                              That's not a chicken that's been slacking. That's two chickens going the extra mile for you.

                                                            3. An old standby -- tri tip on arugula with a lemon vinaigrette. Some remarkably good late season corn & a cheap but good Bordeaux rounded things out.

                                                              16 Replies
                                                              1. re: rjbh20

                                                                Damn, that look good.

                                                                Sort of reminds me of the Italian dish that has the rocket, thin slices of beef and shavings of Parmesan. Can't remember what's called.

                                                                  1. re: Harters

                                                                    Are you thinking of bistecca Fiorentina, Harters?

                                                                    WFD last night was lasagna made by my mater, quite tasty.

                                                                    Tonight I am kinda stumped -- I've got a pound of ground turkey in the fridge, but I don't know what to do with it. Also craving tacos, even though I had them a couple days ago. Still warm enough here not to be excited about cranking up the oven. We haven't bought a barbeque to replace the one that got tossed when the new deck arrived so no easy out steak solution for me. Harumph. I think I'll go hang out with google and see what turkey based options I can find, unless someone has an idea...

                                                                    ETA: This "Thai turkey salad" is looking mighty appealing, maybe with some shirataki noodles: http://www.realsimple.com/food-recipe...

                                                                    Or maybe this white chile -- I have some cotija cheese, and could sub in white hominy for the white beans (too lazy to go to the store)...http://allrecipes.com/Recipe/White-Ch...

                                                                    1. re: grayelf

                                                                      Ground Turkey lettuce wraps, maybe? Depends on what else you have in the pantry/fridge. Turkey burgers. Turkey meat balls? You could also do a "ground turkey taco salad" similar to the one I posted from Thursday's dinner. Just a few thoughts for you.

                                                                      1. re: boyzoma

                                                                        Googled ground turkey lettuce wraps and found a nice-sounding "receipt" as my mum calls them. Thanks for the idea! And PS I loved the look of that salad -- you formed the tortilla in a Pyrex receptacle in the oven, IIRC.

                                                                        1. re: grayelf

                                                                          Yes - I used one of my old small Pyrex bowls sprayed with Pam. Placed it on a cookie sheet (for easy removal) and it turned out great. You might want to go 13 minutes - it depends on your oven. If I had it to do over, I would probably use a little seasoning on the flour tortillas, though.

                                                                          1. re: boyzoma

                                                                            Ended up doing the white chili, as some of the fam-damily showed up for dins. The linked recipe was very good though the amount of cinnamon listed is too much (I did half) and the stock is wildly overestimated (I did less than 1/2 a cup). I also used 2/3 white hominy and 1/3 cannellini beans, and added one extra can of mild green chiles. On the keeper list for sure. Yay, ground turkey!

                                                                      2. re: grayelf

                                                                        Turkey zucchini burgers, Ottolenghi style?

                                                                        1. re: magiesmom

                                                                          Thanks for the link -- I love that the prep process doesn't involve a bbq since we haven't got one at the moment, and the fact that there is sumac in the sauce. If I didn't already have a chicken planned for tonight (with the only three decent COTC that I could find, grr) plus something green, I'd be making those tonight!

                                                                      3. re: Harters

                                                                        Mrs H reminds me I am thinking of Tagliata.

                                                                        Bistecca Fiorentina is a damned big T bone steak, cooked very rare. And very delicious it is too. Last time I had it was in a restaurant in Bardolino, looking out on to Lake Garda. Memories, eh?

                                                                        1. re: Harters

                                                                          I'm afraid I was going by local Italian restos, who do a sliced version that looks very much like rjbh20's tritip pic. Stupidly missed a daytrip to Lake Garda back in 2007...

                                                                          1. re: grayelf

                                                                            Lake Garda is lovely. We've had two holidays there in recentish years. Places are quite touristy, of course, but keeping this to our subject, we found generally good food (in spite of there being few reliable interet reviews on boards). One of those places, we had to resort to TripAdvisor for ideas.

                                                                            If ever you get back there and are in need of feeding, these 2012 reviews may help.I must have mentioned them on WFD before as I see posts from mariacarmen and Gio. http://chowhound.chow.com/topics/8573...

                                                                      4. re: rjbh20

                                                                        Inquiring minds want to know - have you EVER done something that doesn't turn out well? Everything you do looks so fabulous and tasty. Steve h does the same thing to me!

                                                                        1. re: boyzoma

                                                                          If you're referring to the arugula tri tip, it's about as easy as it gets -- grill a tritip, dress arugula with lemon & olive oil vinaigrette, alice the steak & plate. Pour the steak juice on top & sprinkle with Maldon. Uncork wine. Dive in.

                                                                          1. re: rjbh20

                                                                            Not only the tri tip, but ANYTHING you have ever posted on these boards. They always sound/look fantastic.

                                                                      5. I had to work until 6 p.m. today so I left dinner in the man's lap. When we touched base this afternoon, he said he was fixing something I've never had before -- no clues allowed.

                                                                        I arrived home to surf and turf of bison ribeye steaks, Carolina shrimp scampi, plus corn on the cob and leftover ratatouille. We loved the bison steaks, btw.

                                                                        He does good work sometimes!

                                                                        1 Reply
                                                                        1. Big dinner tonight at the lake - and I honored national bacon day too, even though I just learned of its existence! My contributions were German potato salad with TONS of bacon and onions, a gorgeous, holey loaf of sourdough and roasted green beans. Our hosts made NC style pulled pork, American style potato salad, applesauce and steamed broccoli with lemon. A massive feast with TONS of leftovers for lunch tomorrow!

                                                                          1. I would love to be throwing a big bbq or be away at the beach but instead i am marathon home improving in anticipation of an appraisal for refi. Some smoked cheese Russian salami and sourdough crisps from an earlier bread machine loaf along with a few cold ones hit the spot after a day of weekend warrior carpentry

                                                                            1 Reply
                                                                            1. re: JTPhilly

                                                                              Is it weird that that sounds super fun to me? And meat + cheese + gluten is one of the best dinners anyway. Plus beer.

                                                                            2. sushi out for dinner with my sister (well, take-out). working tomorrow and monday (prepping my desk for new assistants) and i'm not sure WFD on Sunday yet.... still have a couple of FM yellow zukes and tomatoes left... maybe i'll make a small version of the fritatta for the BF, as he didn't get to try the one i took to brunch.

                                                                              1. Back at home for dinner after the meatball comp last night. The competition itself was fantastic - lots of variation in flavours. The winning entry was a Japanese inspired venison tartare ball, second place went to a beef Wellington inspired entry and third to a Kashmiri recipe. There were no Italian meatballs this year for the first time which surprised me. It was fun judging but I'm dying to start practicing cooking for next year.

                                                                                Dinner tonight has been marinating since yesterday morning. I've spatchcocked a small chicken and marinated it in yoghurt, garlic and ginger. The bloke is in charge of braving the chill and grilling it. With it we'll have rice that's been cooked with saffron and is served with a generous blanket of caramelised onions and pine nuts. I was planning on cucumber on the side but my general tiredness after the meatball competition shenanigans in the wee hours meant I just couldn't be bothered making a trip to the shops.

                                                                                8 Replies
                                                                                1. re: Frizzle

                                                                                  How did the winning tartare ball hold together? What ideas are swimming around your head for next year?

                                                                                  Your dinner sounds fantastic btw.

                                                                                  1. re: nothingswrong

                                                                                    The tartare ball was seared on the outside which seemed to just hold it together. He served it with buckwheat soba noodles and a crazy salad which I want to find out the ingredients for, the only thing I knew in it was pickled daikon. Warm sake was also given to the judges - a bribe I think. But it went wonderfully with the meatballs.

                                                                                    I've got a few different thoughts for next year. Goat as a meat is one idea and I have a few flavour combinations I want to test. The other path is based on finding the perfect meatball to go with a great sauce recipe I have (a backwards and potentially flawed approach.) Finally I'm thinking about taking the idea of a meatball as a way to stretch cheap cuts of meat further and trying to use cuts most people wouldn't touch and make them something wonderful. There's a 2hour cooking time limit to work with so I need to keep that in mind if I decide to make a tongue meatball for example. Loads of ideas to test out - too many for an only occasional meat eater!

                                                                                    1. re: Frizzle

                                                                                      Goat would make me think of Spanish flavourings. Goat/pimenton/garlic?

                                                                                      1. re: Harters

                                                                                        Nice, I was thinking Indian or Asian with the goat. Spanish sounds great. I think whatever i do I will need to add some fat to the meatball mix.

                                                                                      2. re: Frizzle

                                                                                        We make carbonnade flamande meatballs here sometimes...just something I made up. I have notes somewhere if you'd like.

                                                                                        I bet you could do something interesting with brisket or short ribs in the pressure cooker, too...

                                                                                        1. re: ChristinaMason

                                                                                          I have to confess I needed to google carbonnade flamande. It does sound like a good approach - could you share the notes. A pressure cooker is a great idea, I hadn't even thought of that.

                                                                                          1. re: Frizzle

                                                                                            Surely. Not a recipe, but something to go on at least:


                                                                                            ground beef and pork (approx. 70/30 ratio)
                                                                                            fresh thyme, tarragon, parsley
                                                                                            sauteed onion and garlic
                                                                                            grated nutmeg, allspice, a little cinnamon
                                                                                            tamari/Maggi for umami
                                                                                            aleppo or other ground chili
                                                                                            milk-soaked bread
                                                                                            lots of black pepper, salt
                                                                                            Worcestershire sauce

                                                                                            Sauce: caramelized onions and shallots, bouquet garnier, bay leaves, grainy mustard, chicken broth, beef bullion base, bottle of dark Belgian abbey beer, thickened with cornstarch (a crumbled gingersnap or two would not be amiss).

                                                                                  2. Nope, no holiday in the UK - that was last Monday. But hope the majority contributors are having a great holiday weekend.

                                                                                    As for dinner - braised flatribs. Now, I'm always reading about American flatrib meals. It's not a cut of meat you see too often in the UK - when I showed him a photo, a butcher acquaintance told me that the meat is usually used for mince. And, on the rare occasions when we Britons do use it in a piece, it's called Jacob's Ladder. Well, not now. As part of the growing Americanisation of our society, over the couple of years, it's become more widely available (butchers, rather than supermarkets) and the American name is now being. I blame Food Network UK (although I do like Diners, Drive-ins & Dives - even if there are never any Dives)!

                                                                                    Mrs H is doing dinner pretty much without my sous-cheffing input and tells me it's being done "like any other braised beef". There's roasted carrots and steamed cavolo nero alongside.

                                                                                    The German discount supermarket, Lidl, had cheap crayfish tails the other day. They'll top a salad starter. Dollop of Marie Rose sauce. A sort of "crayfish cocktail", on a plate rather than in a glass as the 1970's classic prawn cocktail.

                                                                                    And, for afters, rhubarb and ginger sponge. With custard. Rhubarb comes from the allotment of the sister in law's neighbour. Sponge toppping is made incorporating ground ginger. Custard, as you'd expect from a Briton comes using Birds custard powder, rather than a cheffy creme anglaise.

                                                                                    3 Replies
                                                                                    1. re: Harters

                                                                                      What ever you do don't tell anyone about how good the flatrib meat is. Before you know it the demand will be up and so will the price...What is the cost over there?

                                                                                      1. re: PHREDDY

                                                                                        This was £8.75 per kilo (non-organic beef). Compared with around £10 per kg for minced beef.

                                                                                        Which makes me think the weight of edible flat-rib is quite expensive per kg. The price of it becoming fashionable, I suppose. "Hey, they'll buy it coz they had it in America. And we don't have to bone it and mince it. Stick another couple of quid on the price."

                                                                                    2. Whenever I want spicy food I tend to order out since while I grew up with the scent of chilis, my flatmates tend to react with peppersprayed panic to aerosolized heat. But I'm alone for the weekend so I am burning the place down! With chilis of course.

                                                                                      I picked up a leg of goat from the farmer's market for a homestyle mutton curry. Though it's one of those dishes that calls for a painter's palate of spices, it's actually quite a simple stew as the onions don't need to be browned and all that's really required is stirring the pot every now and again as the goat tenderizes and the onions melt into a thick and rich gravy. Since I didn't have any roommates to worry about, I threw in a ghost pepper with the other chilis to add another layer of heat. Why not? And if it's too hot there's always a tomato, cucumber and walnut raita to calm things down.

                                                                                      3 Replies
                                                                                          1. re: free sample addict aka Tracy L

                                                                                            I used luckyfatima's recipe for Pakistani mutton curry from the link below. I used Shan meat masala because that is what I had on hand.

                                                                                        1. The plan was steamed crabs again but it will likely be my last weekend without obligations (aside from being on call today, but ignoring that) for a long time so I just don't feel like it. I wandered around Whole Foods and pondered mussels but too lazy for that as well. I finally settled on a winner - WFD will be a thick chunky swordfish steak broiled and finished with a spread of pesto and served with roasted cauliflower. It's Sunday so dessert will be boiled egg salad with TJs jalepeno pub cheese and a few giant handfuls of macadamia nuts.

                                                                                          2 Replies
                                                                                          1. re: fldhkybnva

                                                                                            egg salad for dessert? LOL. you're cute.

                                                                                          2. No holiday here which is a shame as the weather is lovely. We had the last of our home grown plums last night, roasted with crushed amaretti biscuits on top. Tonight it's some cubed pork found in the freezer, left over over from some kebabs I think, which will go into a casserole with beans and tomatoes, and chilli, which is at last ripening in the garden. Blackberries and apple to follow, possibly in a pie if I can stir myself to make pastry. Very busy week to follow so having a very relaxed day.

                                                                                            2 Replies
                                                                                            1. re: Londonlinda

                                                                                              Blimey. I'm suprised you can ripen chilli outside. I'd have to use a greeenhouse to get anything decent - I suppose all a matter of 200 miles difference.

                                                                                              1. re: Harters

                                                                                                Yeah, it's a bit of a mad thing to do but I have enough success to continue. I like all the different varieties you can't buy in the shops. The main problem comes at beginning of the year; you need to get them germinating in February. And since I have neither greenhouse nor propagator, there are a lot of pots on windowsills early in the year.

                                                                                            2. Linguine with white clam sauce is WFD here tonight. I've been craving it for like a week now. Even eating like 20 grilled clams at the beach yesterday didn't do it for me.

                                                                                              2 Replies
                                                                                                1. re: roxlet

                                                                                                  I'm really looking forward to it! There's just something about that combination of pasta and clams and wine and parsley and SHHHHHHHHHH grated Parmesan cheese! YUM!

                                                                                              1. The gig went well, as the drummer came prepared. The birthday girl & her guests had a blast, so I'm happy :-)

                                                                                                There were a few trays of nibbles, but I didn't partake: wine was dinner, pretty much.

                                                                                                Tonight we're invited to a friend's house, where the food is always fabulous -- generally several different mains (baked fish, Indian curries, salads, etc. etc.), so I'm really looking forward to that; also seeing folks we haven't in a while.

                                                                                                Weather forecast for mañana is shite, so the planned cookout/potluck/'cue may not happen after all. Feh!

                                                                                                Enjoy your Sundays and the day off tomorrow!!!!

                                                                                                1. Last night (after the good dose of rain in the afternoon) we did baked potatoes on the grill along with grilled asparagus and fresh salmon (which was on sale at Whole Foods). Oh my was that dinner good. There was a nice Pinot Gris to pair up with the food.

                                                                                                  Tonight will be Cajun chicken fettuccine. Haven't had it in quite a while so am definitely looking forward to it. I'll have to think about a nice wine paring to go with it.

                                                                                                  1. Last night was food from a food truck at a friend's party. Halal kebab stuff, I had lamb over various vegetables. And beer. From a keg.

                                                                                                    Tonight, pork chops on the grill with an asian-ish marinade - lemon grass, chili sauce, etc. Some grilled watermelon and apricots too. We're in the 90s for only the 3rd time this summer so cooking outside is my preference.

                                                                                                    Labor day, TBD. Probably burgers on the grill.

                                                                                                    1. WFD: Jerk Pork Chops with Grilled Spices from "Avec Eric", from the ever adorable Eric Ripert. A concocted salad of steamed green beans, tomato wedges, sliced Vidalia onion, and a vinaigrette of EVOO/white balsamic/S & P, basil julienne, and a Gorgonzola garnish. The inevitable COTC.

                                                                                                      As with all grilled Caribbean food these chops are marinated for 1 - 3 hours after being rubbed with a mixture of: brown sugar/cracked pepper/ allspice/cinnamon/ginger/nutmeg/cayenne/and chili garlic oil. This C-G oil is a combination of shallots/garlic/Scotch bonnets/thyme/S & P/EVOO. We're going for the 3 hour marinade. The salad will have a simple dressing of balsamic/Dijon/garlic/oregano/EVOO/S & P.

                                                                                                      18 Replies
                                                                                                      1. re: Gio

                                                                                                        I've got flanken ribs defrosting for tomorrow, and this marinade sounds like it might be the winner....

                                                                                                          1. re: Gio

                                                                                                            dammit. i forgot to come back here and went ahead and made a bulgogi-type marinade instead! next time, and thanks for posting the recipe! i think i'll try it on pork later this week.

                                                                                                        1. re: Gio

                                                                                                          Please, PLEASE tell me where you're getting Vidalias at this time of year????? I'd pay (almost) anything :)

                                                                                                          1. re: c oliver

                                                                                                            Gio, you missed this. Educate me PLEASE :)

                                                                                                            1. re: c oliver

                                                                                                              Either at a local farm, Connors Farm Danvers MA... or... our in town Whole Foods Market. Shipped up from Georgia, obviously.

                                                                                                              1. re: Gio

                                                                                                                Did they come with the little sticker on them? All come from a 20 county area and have the sticker. Unless someone has figured out a way to successfully store them, the season is LONG since over.

                                                                                                                1. re: c oliver

                                                                                                                  CO... Yes, they ALL had the little sticker that says the onion was grown in Georgia. And, they are fresh. So, maybe there's a little pocket somewhere where some one is growing and shipping. I wouldn't know. But I do know soon they will be unavailable according to past history.

                                                                                                                  1. re: Gio

                                                                                                                    You're very lucky. I haven't seen them in months out here and not for very long at all.

                                                                                                                    1. re: c oliver

                                                                                                                      I am not trying to rub it in but I have vidalias in my kitchen right now. It might be because I live in Florida.

                                                                                                                      1. re: suzigirl

                                                                                                                        But Vidalias only come from the counties around Vidalia, GA.

                                                                                                                        1. re: c oliver

                                                                                                                          I know. And I live in the state right below GA.

                                                                                                                          1. re: c oliver

                                                                                                                            I think everyone's aware of that, c oliver. They *can* be stored for several months. Perhaps shippers have a rack/screen system such as described here to be able to continue to ship through the summer.


                                                                                                                            1. re: LindaWhit

                                                                                                                              I've heard the pantyhose trick but it didn't work for me. I have a basement storage area that's under 65 degrees year round and I still can't keep them.

                                                                                                                              So, suzi, yours have the little sticker also? I've got to look into this next year. They are the only thing that I consider a truly sweet onion. I knew someone who referred to any sweet one as Vidalia.

                                                                                                                          2. re: suzigirl

                                                                                                                            Lots of Vidalias in these parts...including in my kitchen, and on my hamburger for lunch.

                                                                                                                          3. re: c oliver

                                                                                                                            We have them in NC which isn't unusual at all. And yes, they are actual Vidalias with all that entails.

                                                                                                                            1. re: meatn3

                                                                                                                              They must have figured out a way to store them in limited quantities so keep them on the Right Coast. I'm gonna be looking into this :)

                                                                                                              2. I've got lamb shoulder chops marinating in leftover chili-mint yogurt sauce, and I think I'll sprinkle them with some cumin before cooking low and slow til falling apart. My plan is to toast up some couscous and steam with some peas in chicken broth with olive oil. A grated carrot salad with lemony dressing, cilantro, and chopped pistachios on the side. And more chili-mint sauce for drizzling, of course.

                                                                                                                1 Reply
                                                                                                                1. re: ChristinaMason

                                                                                                                  LOw and slow is the only way with shoulder chops. Fast cook simply leaves them tough.

                                                                                                                2. dinner tonight are bbq ribs
                                                                                                                  I used the rub for ribs from Barbecue Bible-Best Ribs Ever- first timers ribs.
                                                                                                                  they are on the grill now-
                                                                                                                  tomato/sweet onion/tarragon salad
                                                                                                                  potato salad
                                                                                                                  grilled corn
                                                                                                                  drink of choice-Shiraz/Cabernet

                                                                                                                  4 Replies
                                                                                                                    1. re: jpr54_1

                                                                                                                      avocados were $.30 cents at the market. I bought several

                                                                                                                    2. Last night was German brats and 80/20 burgers with cheddar qnd grilled onions on the baby gas grill and COTC and baked beans as sides.

                                                                                                                      I had a friend who stopped over and I insisted she stay for dinner, but she is Gluten free.

                                                                                                                      Enter Dan, the site owner over at www.thefoodinmybeard.com 's Potato Skin Burger.
                                                                                                                      His pic from his site is above as I had not time to snap a pic all day of anything I made. He is savant and insane, all at once.
                                                                                                                      I only had smaller russets so they came out more like sliders, but , it's a bacon, cheese and sour cream epic win gluten free option.

                                                                                                                      I baked and scooped the potatoes ahead around midday and then oiled and salted the skins, filled and threw on the grill to melt and crisp.
                                                                                                                      Then assembled.

                                                                                                                      Here is his tutorial and recipe with many pics of the process:.

                                                                                                                      I still like my plain ole' buns for burgers for me though. Or brioche.
                                                                                                                      In small batches, the potato skins work well. I had one, she ate the rest. LOL.

                                                                                                                      It's almost Sept. and local COTC is still so easy to find and a ton of it is around.

                                                                                                                      Tonite is likely Chinese takeaway or leftover spaghetti and meatballs.

                                                                                                                      Back to grilling Monday's dinner is my guess.

                                                                                                                      4 Replies
                                                                                                                      1. re: jjjrfoodie

                                                                                                                        I LOVE the idea of those potato burgers!

                                                                                                                        1. re: jjjrfoodie

                                                                                                                          You're killing me with that picture. I need to make that asap!

                                                                                                                          1. Meatloaf just went into the oven. Simple one this time, as leftovers may wind up serving as lunch for my sister & BIL tomorrow. If it were just for me, I'd have wrapped the whole thing in bacon and added twice the mushrooms.
                                                                                                                            Haven't figured out the side(s) for tonight yet. Corn maybe, or peas. Or even baked beans? At the moment all options remain in play.

                                                                                                                            1 Reply
                                                                                                                            1. re: mcsheridan

                                                                                                                              "If it were just for me, I'd have wrapped the whole thing in bacon and added twice the mushrooms."
                                                                                                                              I like the way you think, mcsheridan. ;-)

                                                                                                                            2. Last night we ventured into Holywood for a bday party. We got home after midnight which is pretty late for us. Up early today for tennis, shopping, and general errands. Right now DH is sleeping/snoring next to me and I'm watching the US Open.

                                                                                                                              Tonight my sis and her DH are coming over. I decided a quick grill of mixed items, like last weekend, was good. Giant porterhouse, chicken, and some spicy sausages will be accompanied by potato salad, and a green salad. Sis is picking up dessert from an Italian bakery.

                                                                                                                              1. Brunch in Boston today with a group of 9 friends @ The Metropolis Cafe in the South End.


                                                                                                                                Lots of laughter, good food (I had their Chive and Boursin Scrambled Eggs with home fries and a really good grain toast and a side of bacon), and of course, mimosas. I enjoyed a Madras mimosa, with a splash of cranberry juice...well, actually I enjoyed two of them. ;-)

                                                                                                                                Lots of walking about, doing a bit of shopping in the SoWA market (farmers market, craft market and a vintage/antique market). The heat and humidity was up high and there was no A/C in the vintage market, so we all got tuckered out pretty quickly. At least there was a good strong breeze with the impending storm.

                                                                                                                                I'm not overly hungry, but will probably have the leftover steak from Friday over a salad. If I'm ambitious, I'll peel those baby carrots I "grew" :::snort::: and add some sliced cukes and radishes. No wine. The mimosas were it for today. :-)

                                                                                                                                7 Replies
                                                                                                                                1. re: LindaWhit

                                                                                                                                  OK, I'm DEFINITELY going to follow the seed packet directions next year for growing carrots (not sowing so tightly in the container I used (and stagger planting time so I get them for several months).

                                                                                                                                  These little heirloom babies were GREAT - truly sweet carroty carrots. Touchon Carrots was the type on the seed packet. I'll plant early for summer and then do a second planting for later use. YUM!

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    El, are you familiar with "Square Foot Gardening"? May want to check it out, if not.

                                                                                                                                    1. re: c oliver

                                                                                                                                      I am, but am unable to do so where I live. So container gardening is the way - and no over-seeding the container, as I did this year.

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        Oh, I do container also. I guess my point is that he doesn't thin at all IIRC. It's been years since I've read it but I believe he said that almost every seed germinates so plant with that in mind.

                                                                                                                                        1. re: c oliver

                                                                                                                                          Well, they almost all germinated. But because I didn't plant in any rows, but just sprinkled some seeds willy-nilly, they didn't all grow to full size. Again, for me, planting around the edge of the planters 3" apart and then into the middle will probably work better. I wasn't overly serious about this this year and just wanted to see what I *could* grow in containers. Now that I know carrots will work, I'll try again and be a bit more structured.


                                                                                                                                          There are four spacing guidelines:
                                                                                                                                          Extra Large – one per square for 12 inch spacing
                                                                                                                                          Large – 4 per square for 6 inch spacing
                                                                                                                                          Medium – 9 per square for 4 inch spacing
                                                                                                                                          Small – 16 per square for 3 inch spacing.

                                                                                                                                          Use the seed packet to find out what spacing your plant needs. A tomato or green pepper plant needs one per square. While radishes and carrots need 16 per square.

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            I plant seedling for tomatoes, squash, peppers, etc. I only want a couple of each.

                                                                                                                                        2. re: LindaWhit

                                                                                                                                          In the past I've grown carrots quite reliably in long deep window boxes elevated on a couple of bricks. Plenty of room o grow to full potential.. Also, in organic soil with moisture retention the carrots grow nice and straight. It's the rocks in garden soil that the carrots have to grow around that cause those funny weird shapes.

                                                                                                                                  2. Tropical weather swooped in today, presenting a bit of a dinner challenge. Solution was Asian pork loin -- ginger, garlic, soy, Xiaoxing wine marinade -- with stir fried broccoli with Vietnamese chiles, garlic, ginger, water chestnuts & a dash of sesame
                                                                                                                                    oil and plain sushi rice. Pork was done sous vide then seared and plated on a swish of hoisin sauce.

                                                                                                                                    Positive reviews

                                                                                                                                    2 Replies
                                                                                                                                      1. Dinner was simple and sweet: lobster rolls, garden tomatoes, cole slaw. Beer and wine on the counter, NCIS on the plasma (Deb insists).

                                                                                                                                        7 Replies
                                                                                                                                        1. re: steve h.

                                                                                                                                          Looks like you did the CT version, i.e., butter rather than mayo. Deb is a wise woman :)

                                                                                                                                          1. re: c oliver

                                                                                                                                            Hi c,

                                                                                                                                            There is some mayo in there but not much. I did liberally brush the toasted rolls with melted butter.

                                                                                                                                            1. re: steve h.

                                                                                                                                              Now, that's the way to go! Just a bit of each = heaven. Screen licker.

                                                                                                                                          2. re: steve h.

                                                                                                                                            this, of all the wonderful things you make, makes me green with envy every damned time.

                                                                                                                                            1. re: steve h.

                                                                                                                                              Love lobster rolls (well love anything lobster) and yours look mighty tasty (as do all your dishes).

                                                                                                                                              1. re: Gio

                                                                                                                                                Too kind.

                                                                                                                                                Lobster, like duck, is the dish that keeps on giving. There are carcasses and stock in the freezer. Nothing goes to waste.

                                                                                                                                            2. We're indulging in some large Hatch chiles tonight, stuffed with queso fresco and sharp cheddar and baked in a purple tomatillo salsa I made a couple weeks ago and canned. The man wants rice and beans on the side, I'll have a few bites but I'm all about a pico de gallo salad (cut in big chunks.) It's been freaking hot lately and not cooling down much at night- nothing hits the spot better than cold fresh produce.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                I WANT YOUR DINNER, weezie. I've never seen a Hatch chile in Vancouver.

                                                                                                                                                1. re: grayelf

                                                                                                                                                  I certainly made enough for company! I may be eating alone, though.... right now the man is standing across the street talking to friends that stopped by and between him and the house is a skunk who seems to be admiring my car. Too funny. I waved to them from the front window and sent him a text about how good dinner smells....

                                                                                                                                              2. Made these tonight: http://www.lottieanddoof.com/2009/02/...

                                                                                                                                                Curiosity about the cornstarch was killing me. Very interesting final product. Not sure I'll make again, but glad I scratched the itch.

                                                                                                                                                The pup seems to be fully recovered, minus a few potty mishaps. It is possible she has some damage to the urinary tract or an underlying issue. Her mood is fantastic, and she's eating her homemade dinners like a race horse.

                                                                                                                                                The bf returns tomorrow morning and the house needs to be cleaned tonight. This week has just been full of illness all around. Between my own medical contraptions and the dog's, it looks like a really weird hospital in here. Hoping this week sees us all returning to normal.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: nothingswrong

                                                                                                                                                  Happy to read the puppy is (mostly) back to his adorable self. Hoping goodness soon come of you.

                                                                                                                                                2. dinner was, as predicted, a repeat of the frittata i made yesterday, smaller batch, with fresh english peas added to everything else. BF made a salad with yet more zuke, tomatoes, letuce, endive, anchovy-stuffed olives, gorgonzola, and any other little thing that needed using up in the fridge. sauteed padron peppers on the side. of course, on his plate were also two hot italian sausages as the bacon in the frittata was not going to be enough protein for him. at least we forewent the carbs for one night!

                                                                                                                                                  ended up making a korean-ish marinade for the boneless flanken-style ribs for tomorrow night - into the food processor went onion, scallions, garlic, apple, plum, fish sauce, 5 dried red thai bird chilis, gochujang, a little brown sugar, and dark soy.

                                                                                                                                                  also bought some poblano peppers for stuffing with mexican chorizo and queso fresco, which will be Monday night's dinner.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Great looking plate. The colors really stand out.

                                                                                                                                                    1. re: steve h.

                                                                                                                                                      What steve said. And once again I am dying of chile jealousy. We can get shisitos at the Japanese grocer but I've yet to see padrones available to the general public in Van. I've heard tell of them appearing on the odd menu locally but always after the fact. I eat them obsessively when we're traveling...

                                                                                                                                                  2. Last night, DF picked up Chinese takeout. I had wonton soup and egg rolls; he had shrimp fried rice and fried chicken wings (like he always gets) So tonight for dinner, I had a fully cooked pork shoulder in the freezer from last month when I cooked for my group; I'd smoked two and only needed one so the second one was wrapped and put away for times just like when I'm not feeling great. It had been rubbed in a "special" seasoning blend prior to smoking and a toasted red chile sauce spooned over the meat. Sides were corn on the cob and double cheese mac. The shoulder is at least a 8 pounder and I should have cut it in half prior to freezing because normally I'd do a good job polishing it off, porkaholic that I am but since I'm under the weather, I doubt it will be finished off this week in it's entirety. I will probably only do actual cooking a couple days this week because of it. I can use suggestions on repurposing the meat besides the usual pulled pork. Ideas?

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                      Some ideas: Pork Fajitas, Pork Shepherd's Pie. Or mix some of the pork into a stew with sweet potatoes, carrots, corn, onion, red bell pepper, canned tomatoes, any of the "pork stock" if you kept it, and whatever spices you might like.

                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                        Adding to Linda's good ideas: pork and cheese quesadillas, stuffed peppers with pork and Spanish rice, enchiladas, some sort of fusiony Korean/Viet rice or noodle bowl with pickled daikon and carrots, pulled pork tacos, Cuban sandwiches, Southwest egg rolls...

                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          Christina, thanks for the suggestions. I've got some won ton skins in fridge so a rift on your egg roll suggestion will be pork won tons one day this week. By then, I'll be porked out...

                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                          Thanks Linda; tomorrow will be pork fajitas...

                                                                                                                                                      2. Sausages with bubble & squeak. Following paprikaboy's mention of bubble & black pudding a few days, we cooked extra spuds and cabbage for last nights dinner so we'd have leftovers. The leftover braising sauce will act as gravy.

                                                                                                                                                        1. The lamb turned out extremely succulent and delicious---I'll be making this again! My hubby kept saying "fantastic" while eating, which is a high compliment from him.

                                                                                                                                                          I toasted the couscous with olive oil and sliced almonds and steamed it with green peas and raisins in saffron chicken broth. The lamb was simply marinated in chili-mint sauce, schprinkled with cumin, toasted onion powder, and s&p, and cooked at 285F for about 3.5 hrs. I separated the meat from fat and bone and crisped it under the broiler, then served over the couscous drizzled w/ braising liquid and the chili-mint sauce. Hubby made a grated carrot salad with scallion and pistachios dressed with lemon juice, olive oil, brown mustard, honey, and S&P. Nicely refreshing with the rich lamb. Dollops of harissa on the side to spice things up.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            Concur with hubby: fantastic! Wish I could've actually tasted it :-)

                                                                                                                                                            1. Last night DH and I went to my parents' for a cookout. There was honey mustard-glazed grilled chicken, baked beans, a vegetable tray, corn pudding, tomato and mozzarella salad (I brought), and strawberry shortcake for dessert.

                                                                                                                                                              Today DH and I are (finally) taking it easy and just going to do some swimming with another couple and their kids. Grilling hotdogs, probably potato chips and fruit salad, and the woman will bring some other snacks and brownies. It's still near-100 degree weather so some pool time is much needed!

                                                                                                                                                              1. We're heading out to a barbecue tonight. As much as I'd love to make something elaborate from scratch (yuzu kosho chicken was calling), I have some work to get done today and am still dedicated to eating down the fridge and freezer. To that end we'll bring some Tolouse sausages, baked beans (doctored from cans of Bush's maple-bacon and Mexican pinto varieties), and probably a beet salad in mustardy dressing.

                                                                                                                                                                1. WFD: Our classic roast chicken with vegetables. Steamed green beans. A one beet salad.

                                                                                                                                                                  After seasoning with Red Boat sea salt and cracked Tellicherry pepper the chicken is stuffed with lemon quarters, smashed garlic cloves, thyme sprigs. chopped potatoes, onions, carrots are tossed with EVOO, cumin, turmeric, S & Aleppo then spread around the chicken. Into a pre-heated 425F it goes to roast about one hour. Sometimes that alone is dinner but tonight there's a large roasted beet in the fridge that will be sliced then dolloped with creme fraiche, and plain steamed green beans.

                                                                                                                                                                  Beat me daddy, Eight to the bar.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: Gio

                                                                                                                                                                    Super dinner, great link!

                                                                                                                                                                    My godfather fought in that war, knew Miller and was obsessed(!) with the music of the time. He passed that appreciation on to me.

                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      Thanks, Steve. Sweet about your Godfather knowing BG !

                                                                                                                                                                      1. re: Gio

                                                                                                                                                                        Pleasure. My godfather was a real piece of work. Tall and always well dressed, he knew every bar, club and restaurant in Manhattan. He and my father would tell the wives they were taking the little guy (me) out for a walk. Somehow we always ended up at a place like "21". Go figure.

                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                          Too funny. Carbon copy of my ultra dapper Uncle Frank. Only I wasn't with my father and Uncle, my brother was. Oh the stories I could tell though.

                                                                                                                                                                  2. Tonight is going to be grilled shrimp on the BBQ, with corn on the cob and BBQ baby red potatoes. Also some lemon and butter for the shrimp, and mustard/soy dipping sauce. I just love that stuff with shrimp!

                                                                                                                                                                    Hope you all are having a safe and happy Labor Day.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                      <mustard/soy dipping sauce>

                                                                                                                                                                      howdja make it?

                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        Makes about 2/3 cup

                                                                                                                                                                        1/4 cup soy sauce
                                                                                                                                                                        1/4 cup water
                                                                                                                                                                        2 teaspoons Oriental mustard
                                                                                                                                                                        2 teaspoons heavy cream
                                                                                                                                                                        1/2 teaspoon garlic powder

                                                                                                                                                                        Mix all ingredients well and chill before using. Really easy. I use the "HOT" oriental mustard. Enjoy!

                                                                                                                                                                    2. Trying Giada's Chicken Marsala Meatballs tonight. I don't know why but I really like the idea of them. We shall see. Will be served over rice with steamed spinach.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                        Will be interested in what you think. I haven't had much luck with chicken meatballs.

                                                                                                                                                                      2. I spent Labor Day the proper way: in bed. Well, for the most part. The weather was not pool-ish in the least, steamy hot but mostly cloudy, so what else ya gonna do?

                                                                                                                                                                        Last night's dinner party was great - lots of folks we hadn't seen in a while due to sabbaticals, travels, etc., and the food was fab as usual. Great conversations about dialects & accents, and living in the city. Lots of wine....but not so much that I feel it today. Whew! :-)

                                                                                                                                                                        When I finally got my lazy ass up, we went to the stupidmarket to pick up a coupla earsa of corna to have alongside grilled cheeborgerz (shame I *just* missed that DOTM thread....) -- thinly sliced red onion, sliced farmers market tomatoes, green leaf lettuce and extra sharp cheddar for me; same for my man, hold the onions.

                                                                                                                                                                        I'll also make a tomato salad with beautiful sungolds I got at the market on Saturday - fresh chopped parsley and a little more of that red onion diced finely will go in there, a healthy glug of olive oil and a few shprinkles of sea salt should be all that's needed.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                          you can always post on a DOTM thread, even if the month is over. people often do!

                                                                                                                                                                          I must have gotten the wrong memo. I labored today. as in, came in to work.

                                                                                                                                                                          can't complain - only two more days of it! wheeeee!

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Well, we opted for CI pan instead of the grill -- seemed kinda idiotic to throw the grill on for two borgerz (even if they are ginormous), so they probably wouldn't qualify.

                                                                                                                                                                            They will qualify for my mouf, however.

                                                                                                                                                                        2. I've got dill and yoghurt in the fridge and want to make and photograph another family favourite recipe for the book project. Yoghurt & dill potatoes.

                                                                                                                                                                          There's a tiny amount of gravlax left for me to eat with it and for the fish hating bloke I'll be raiding the garden - purple sprouting broccoli and some teensy brussel sprouts. He's had several nights of meat for dinner so I think he'll welcome a meat free evening.

                                                                                                                                                                          On another note, it's spring! We had a wet start yesterday but today there's sunshine and my broad (fava) beans in our wee garden have pods on them. I'm a happy camper. I can't wait to make a pea & broad bean risotto to celebrate the change of season.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                            As we in the Northern Hemisphere bemoan the end of our Summer, you in the Southern Hemisphere welcome your Spring. Enjoy the start of growing season, Frizzle!

                                                                                                                                                                          2. Leftover pork noodle soup with pickled cabbage from the local (relatively authentic) Chinese place.

                                                                                                                                                                            Cold. Because I've sold all my pots, pans and dishes! Florida tomorrow and Wednesday to see the family one last time, back up to Birmingham Thursday and Friday, and then it's off to Denver on Saturday.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: speakhandsforme

                                                                                                                                                                              Happy travels! I hope you find some good eats along the way.

                                                                                                                                                                              1. Spaghetti and meatballs tonight. Deb will pull some of her house-made sauce from the coolerator, the pasta will come from a box. The meatballs are a mix of pork, veal and beef. Deb ground the beef the other day, made the mix, seasoned and browned the meatballs and, well, they all became a little flat. I guess the mix was a tad too moist. So,

                                                                                                                                                                                Supper tonight will be spaghetti and flat tire meatballs. The flat tires smell great so no harm, no foul. House red will be on the counter.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                    Didn't go on Sunday. Thunderstorms Sunday and Duran's death on Saturday put a damper on my spirit.

                                                                                                                                                                                1. Cold Beer.
                                                                                                                                                                                  Zapp's Potato Chips.
                                                                                                                                                                                  Chocolate Ice cream later........

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Uncle Bob

                                                                                                                                                                                    Sounds good.

                                                                                                                                                                                    Where'd you get the muffuletta?

                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                      In my kitchen. Gathered all the 'stuff' and made it. Always the best Muff.

                                                                                                                                                                                  2. Easy cooking - a small pork tenderloin, rubbed with "Famous Dave's rib rub". Seared on all sides, then roasted 20 minutes at 400 degrees. Tender, flavorful, and done almost before the side of sweet corn was shucked and steamed. Sliced fresh Colorado peaches as the 2nd side. A couple pieces of great dark chocolate covered pecans for dessert.

                                                                                                                                                                                    1. Hope everyone had a nice day off for Labor Day.

                                                                                                                                                                                      Rotisserie chicken coated in lemon pepper is going in the Ronco. Brussel sprouts and mashed potatoes.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        I like it. Have you ever done a duck in the Ronco?

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          I have not. I honestly have not cooked a duck. James and my ex husband don't eat duck so I order it out.

                                                                                                                                                                                      2. I got a new kabob set up for the grill this weekend so we're going to test it out tonight with chicken satay. There will be lots of peanut sauce and the man will probably want rice since it's a vehicle for additional peanut sauce. :) I'm making a large bowl of cucumber salad with red onions, tomatoes and rice wine vinegar. I'll saute some amaranth leaves with lots of garlic, too.

                                                                                                                                                                                        Since the grill will be lit, I'll do a bunch of eggplant, red onions and tomatoes for grilled caponata.

                                                                                                                                                                                        1. A lazy day. After looking in the fridge at noontime, I realized a "bits 'n' bobs" meal was required to get rid of, well, bits 'n' bobs. Plus I wanted something different for breakfast at work for the next few days, so I pulled out LOTS of bits 'n' bobs. Lots of veggies were roasted for a quiche - actually, one quiche and two mini-quiches.

                                                                                                                                                                                          What I used:

                                                                                                                                                                                          1 zucchini, cubed
                                                                                                                                                                                          2/3 of a red onion
                                                                                                                                                                                          1 cup cubed cremini mushrooms
                                                                                                                                                                                          1 Cubanelle red pepper, chopped into 1/2" pieces
                                                                                                                                                                                          1 small head of broccoli, cut into small florets (halved if needed)

                                                                                                                                                                                          All of that was roasted after being tossed with olive oil. I chose to roast in separate pans. Don't ask me why. But it did allow me to pour off the water exuded from the mushrooms so they didn't steam.

                                                                                                                                                                                          I whupped up a lot of eggs - I think I used 9 of them - mixed with some heavy cream, 1% milk, some salt, and a good bit of pepper.

                                                                                                                                                                                          Into a buttered glass pie plate and two small Le Creuset baking dishes went a distribution of the veggies. Some grated cheddar was sprinkled on top of the veggies, and the whupped eggs were spooned over the veggies and cheese. Topped with some cooked crispy bacon and minced fresh parsley, and into the oven at 375° for about 45 minutes, until the tops were browned. I let them sit for about 5-10 minutes before I cut into the pie plate one.

                                                                                                                                                                                          Yeah, there's wine as the "side dish". :-)

                                                                                                                                                                                          11 Replies
                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              Yeah, I know. I should have done something with the rest of the roasted veggies and only made the round pie plate, but as I said - work breakfasts. I'm only working 3 days this week, so 3 breakfasts and 1 dinner. Supposedly you can freeze quiche, but I think that wouldn't end up well after defrosting.

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                I freeze crustless quiche regularly. No difference in taste that I can tell.


                                                                                                                                                                                                1. re: c oliver

                                                                                                                                                                                                  You froze the whole thing in the pie plate? And did you defrost fully before reheating?

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Yep. What you see in the pix is how they looked when I took them out of the oven. Cooled, then wrapped really well (plastic wrap and then foil). And, yes, defrost before reheating. And I've MWd individual servings. I also made some for our daughter who has a new baby. Cooked in square pans, cut in portions, wrapped and froze. She thinks they're great. Go for it.

                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                  They look great Linda, I wish I liked quiche more. BTW, they do freeze extremely well.

                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                    Thanks, both of you. Will try that with the two square ones.

                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                Those look really good! Are they crustless?

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  They are, roxlet. I think I've made a crusted quiche only twice before. It's easier to make crustless, of course. :D

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Yum! I slice up and freeze those so I can pop one into my lunch bag. By lunch, it is nearly defrosted and a minute in the microwave makes it perfect.

                                                                                                                                                                                                  2. Grilled game hen with a Mediterranean marinade accompanied by corn salad and sliced potatoes with a tarragon-Dijon-scallion vinaigrette.

                                                                                                                                                                                                    1. Hi All, just checking in. Hitting some snags with the new house, they poured the foundation, and then SO and I noticed a pretty large crack right where a structural beam would sit. Somehow we were the only ones that saw it? Ugh. They were supposed to start framing on Thursday so I'm glad we caught it, but seriously, what would have happened if we didn't tell them about it? So, there may be more delays. All other selections are made, our work order is mostly finalized, so now, I JUST WANT MY HOUSE!!

                                                                                                                                                                                                      Dinner tonight is more Bayless Chipotle Meatballs, using the other half of the ingredients I didn't use when I made them last week :)

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                        what a total drag! but you're right, at least you caught it. sorry about that...

                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                          Hang in there!

                                                                                                                                                                                                          I'm planning on making those meatballs into a meatloaf sometime real soon. Any tweaks or do you follow the recipe pretty closely?

                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            I follow it pretty closely, other than I do use ground turkey instead of pork, and I adjust the chipotles and adobo sauce depending on who is going to be eating it. More if it's just me, less if my SO is also having some. I also don't do the chicken broth step at the end with the sauce, I like it thicker. I don't always measure exactly at this point either, just sorta throw stuff in and they always turn out nice.

                                                                                                                                                                                                            When I did it as a meatloaf I just extended the cooking time prior to adding the sauce, I think I did an extra 5 minutes. It's hard to overcook them because the bacon keeps things moist, even with ground turkey.

                                                                                                                                                                                                            ETA one other suggestion I have is to make the sauce first then transfer it to a bowl and set aside, and then do the meat part. Otherwise you have to do some cleaning of your food processor bowl after grinding the bacon and meat. By doing the sauce first you just need to give it a quick rinse.

                                                                                                                                                                                                          2. Easy dinner tonight. A quick pasta with homemade tomato sauce. Our FM tomato vendor had another crate of San Marzano style tomatoes so we took a bag home and made sauce. Sides were green salad, garlic bread, and a bottle of Barolo. Tennis has been on tv most of the day.

                                                                                                                                                                                                            Forgot to mention the last night I made roasted shishito peppers with a soy sesame sauce. I've had them in restaurants, but decided to try making them when I found some at the FM. I would totally do this again. Everyone liked them.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: Aussieshepsx2

                                                                                                                                                                                                              Tough to beat Barolo and the US Open!

                                                                                                                                                                                                            2. No rain here, only 100 degree weather and a brief power failure. I always wanted to try the sausage and plum recipe in All About Braising by Molly Stevens. Being that plums are still in season here I chose tonight to try it out. I had to make several changes to the recipe as I decided to make this at the last minute and had to use what I had on hand. I didn't have a shallot and I had to substitute mild sausage for sweet and a sweet white wine for the red. Despite the substitutions it came out very good. I would have tagged this to the COTM when the cookbook was featured, but my computer is moving slowly and it took forever to search. I made some creamy grits to go with it as well as some steamed broccoli.

                                                                                                                                                                                                              1. Simply gorgeous weather today for a drive up the coast. Had some beach time in SF after picking up picnic goodies at the New World Russian deli in the Richmond. The last official day of summer was everything, and more. Traffic was a hindrance however.

                                                                                                                                                                                                                Arriving home later then planned our dinner was the simplest preparation of surf & turf. Prime boneless ribeye, slipper lobster, Bluelake green beans, and tomatoes from the garden.

                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                                                    Other than the traffic it was a very enjoyable day, and weekend actually. Sunday we had a few hours to burn prior to meeting up with friends for dinner, and a movie so we drove inland to Livermore where we happened upon The Harvest Wine Celebration. Time enough to visit 3 wineries for tastings. Hope you enjoyed the weekend too along with some great food.

                                                                                                                                                                                                                  2. re: letsindulge

                                                                                                                                                                                                                    it certainly was one of the rare days in the City to go to the beach, wasn't it? and i love that deli! been way too long...

                                                                                                                                                                                                                    that dinner looks awesome.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Oh so true. It was perfect beach weather and a welcome change from the places we frequent close to home here in Aptos. The view of the GG from China Beach was clear as far as the eye could see. Our picnic lunch from the deli consisted of lox trim, smoked sturgeon, chicken liver pate, 2 cheeses my husband picked, a glorious mushroom spread, roasted eggplant salad, and crackers. All for less than $25.

                                                                                                                                                                                                                    2. re: letsindulge

                                                                                                                                                                                                                      Oh wow - first your dinner picture and THEN mariacarmen's right after - I'm drooling and just had breakfast!

                                                                                                                                                                                                                    3. Kalbi-like boneless flanken-style ribs, were marinated overnight in a thick puree of fresh ginger, gochujang, red thai bird chilis, dark soy sauce, fish sauce, flesh of both an apple and a plum, a little brown sugar, onions, scallions and garlic... marinade was killer and i'm only sorry i didn't plop a bunch of the reduced sauce onto the meat when serving instead of draining it. I tried a piece after dinner with a dollop of sauce on it and it was so nice and gingery and spicy. i've saved the marinade, and it will probably make a reappearance this week on chicken or pork.

                                                                                                                                                                                                                      alongside, jasmine rice and bok choy, which was stir-fried with a shit-load of minced garlic, then braised with oyster sauce, black vinegar, and sesame oil. loved the combo of flavors.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          This goes from screen licker straight into laptop gnawing. Outstanding!

                                                                                                                                                                                                                        2. The boyfriend's back and we cooked dinner together.

                                                                                                                                                                                                                          I caramelized onions, then sautéed some shrooms. Seasoned and skewered some fresh okra and made his new favorite side dish/dessert: a sweet corn cake (almost like bread pudding crossed with grits).

                                                                                                                                                                                                                          He grilled up bison burgers stuffed with swiss cheese, bacon, the okra, and a few kosher hot dogs for the pups.

                                                                                                                                                                                                                          Everything looked and smelled so good. He jokingly stuffed a hot dog in his burger but did not eat it that way. Just the bacon, cheese, onions, shrooms, and spinach on potato bread, on the porch with beer.

                                                                                                                                                                                                                          Last photo: we were napping earlier and were woken by loud thumps under the bed. I angled my phone down there and snapped a photo and this is what I got. No idea how the pitty got under there at her size. Safe to say, the dogs are happy and in good health. My little crochety old girl is off in the background with the glowing evil eyes.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                            LOL at the dog pic. The little one got under there; the pitty wasn't going to be upstaged! That was probably the thumping you heard - scrabbling to get under there. :-)

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Under the bed was the little one's only private sanctuary... poor thing! Lol.

                                                                                                                                                                                                                            2. re: nothingswrong

                                                                                                                                                                                                                              It all looks good. Glad the doggy is doing better.

                                                                                                                                                                                                                            3. All in all, not many meals prepared over the weekend due to parties, heat, and burning desire for cheese and cracker type dinners. The pick of the litter was grilled pork chops marinated in a grill sauce c oliver posted on a thread about chicken thighs. OMG good and very simple. I also pickled and froze a bunch of things - okra, cucumbers, and tomatoes - for the (hopefully) upcoming colder times.

                                                                                                                                                                                                                              Today, back to school for minors. Tonight, turkey meatballs from the freezer, pasta, and green beans to mark the occasion.

                                                                                                                                                                                                                              1. Dinner today will be stuffed bell peppers (rice, ground beef, onions, garlic, seasonings, cheddar, etc) for the DF; for myself, pork fajitas (Thanks LW) onions, garlic, poblano peppers, roasted cherry tomatoes, etc, flour tortillas, pico. Sides for both of us will include a salad of random veggies in the crisper and sauteed corn (leftover corn cut from cob and seasoned in some unknown as of yet way)

                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                  Edit: I don't feel well so no dinner for me but DF will still be having his...I hope to be able to have my meal later in the week

                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                      Sorry you've been having such a rough stomach week. Feel better soon.

                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                        Awww, ratfarts! I hope you feel better soon, Cheryl!

                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                          A few sips of bourbon will make you feel better

                                                                                                                                                                                                                                      2. The adoption went through, so it looks like we'll be picking up our boy this evening :-)

                                                                                                                                                                                                                                        We originally had plans to meet friends for dinner & drinks @the cocktail purveyor down the street this evening, but I think we're gonna cancel so we can stick around and see if he adjusts well to his new surroundings, and maybe just meet them for a drink later in the evening.

                                                                                                                                                                                                                                        This means a visit to the farmers market, as we have no dinner stuff in da house.

                                                                                                                                                                                                                                        30 Replies
                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Woo hooooooo!!!!!!!! Congratulations, lingua! New kitty cuddles.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              I hope that your new boy adjusts quickly and you have a cuddly ball of fur and purrs to love.

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  Congratulations to all of you! Can't wait to hear the name of new kitty.

                                                                                                                                                                                                                                                  1. re: gourmanda

                                                                                                                                                                                                                                                    On second thought, what does the "official" name matter? Who calls their aminals by their actual name???? Nicknames galore for our pup!

                                                                                                                                                                                                                                                    1. re: gourmanda

                                                                                                                                                                                                                                                      My cat, Hobbes, became: Mr. Hobbes, Hobby, Hobert, Hobby Bear, Bear and a bunch of permutations over his long stay with us. He didn't care.

                                                                                                                                                                                                                                                      He was a good cat.

                                                                                                                                                                                                                                                      1. re: gourmanda

                                                                                                                                                                                                                                                        Totally, gourmanda, one of our cats name is Veda. She answers to The Bees.

                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                      So happy for you lingua. He's such a cutie. Gotta love that face. Cheers. That's one lucky kitty.

                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                        Lucky cat! Good idea that you're staying with him. The adjustment, the newness, getting to know each other and the new environment etc. I've read about Siamese changing their facial colour ('mask') as they age.

                                                                                                                                                                                                                                                        And now something completely different: I've been super busy getting things organised and eating everything in my fridge so that I can turn it off for 6 weeks. I still have about 12 days to clear everything out.

                                                                                                                                                                                                                                                        1. re: Pata_Negra

                                                                                                                                                                                                                                                          He's a snowshoe, but the breed comes from Siamese, so it should be interesting how the little guy develops :-)

                                                                                                                                                                                                                                                          And, um.... turning off your fridge for 6 weeks? You heading out for a longer trip? Do tell!!