What's for dinner?

Having one of those days where I just can't put my finger on what I want to eat. What's for dinner at your house?

I am making my version of Howie's chicken scallopini.

Having one of those days where I just can't put my finger on what I want to eat. What's for dinner at your house?

Dunno yet. Andrew and I may make pasta tonight, but I also had noodles at lunch... Leftover cassoulet is also an option

Mark Lipton

Moussaka and spinach salad. Haven't decided on the wine yet though.

A bottle of wine. Or maybe half a bottle of wine.

Partial leftovers. I will have the last of the Thai spicy chicken salad (larb kai), along with Indian red lentils and green chiles (hara mirch aur masoor dal) and possibly cucumber and tomato raita if things get too hot.

-Paul W.

[Jenise]

Chicken pot pie with a salad tomato slices, goat cheese and frisee.

We made up a batch of our Italian Tomato Sauce, and put up half; and mixed the other half with with a half box of Gemelli. Topped with freshly grated Parmigiano Reggiano; served with broiled sweet Italian sauages, and salad in a lemon/EVOO dressing.

I am making my version of Howie's chicken scallopini.

I'm making that for 12 on Saturday night. Going to use my pasta machine too.

Since I've been making retro dishes this past week, here my my choice tonight. Thick bone-in pork chops topped with ketchup, brown sugar, onion and lemon slices, baked in the oven until tender. As I recall, the men in my family loved these, my notes said nothing about my liking the dish or not. Wild rice with mushrooms, onion, red peppers, (recipe called for green) herbs, garlic, and chicken broth. A romaine lettuce salad with red onion and blue cheese....dressing to be decided.
A Cabernet from a local winery in Shingletown. It has a nice spice and will hold up well with all the flavors going on here.

I ended up making a pot of 13 bean soup with Stuart's excellent homemade stock from the freezer. Added the usual onions, garlic, tiny diced carrots, some tomatoes, some chipotle. The cornbread to go with is in the oven as I type.

Needed something warm and comforting. (See Howie's "Spring" thread to see why! )

Did a 'kicked-up' version of cottage pie, with ground pork in addition to the ground beef, plus red wine, cayenne, worcestershire and a little molasses to go along with the usual ingredients. Also topped the pie with sliced spuds, not mashed with grated sharp cheddar under the broiler.

Friday is "eating out" night. We meet up with a group of friends at a suburban pub for a meal before playing music together. Just ordinary pub fare, nothing to write home to mother about, but the chef is a young woman who tries hard to bring some flair to such pub standards as chicken schnitzel, beer battered fish, and the like. It's at least one night of the week we don't have to think about what to make. I wish they had more of a wine list though.

The night before, eating at home, we had red chicken curry.

We are finally recovered from the flu...and I am feeling ready to eat some good food and drink some wine...so, tonight, I am making mushrooms stuffed with shrimp, grilled lamb chops, roasted potatoes, and Brussels Sprout hash with bacon.

Smoke roasted salmon, sesame roasted potatoes, and crimini mushrooms and broccoli stems sauteed with garlic, ginger, dill, and a balsamic reduction.

Not bad with a 96 Maume Gevrey Chambertin.

Painted Hills - local, organically raised beef - had a chuck on sale at the local market, Roth's. Made a pot roast with garlic, carrots, turnips, onions and carrots. Very satisfying comfort food.

Looking at my pinots right now.

Very rough day at work today. It's risotto with linguica (made at the store around the corner) and collards. And a really big rye manhattan.

And a really big rye manhattan.

Mike,

You had better hope your in-laws do not know about your thirst for rye manhattans. In those parts it is considered a crime to use anything but brandy in a manhattan.

I am roasting a chicken using a recipe called Saigon Chicken. You marinate the chicken overnight - the marinade is LOTS of chopped garlic, lemongrass and ginger...bound together by fish sauce, soy sauce and honey......and it says to serve a ginger lime dipping sauce on the side

will let you know how it goes

Last night's dinner was Thai chicken green curry with green peppercorns, potatoes, and green peppers as the vegetables.

-Paul W.

I was informed this morning that we are hosting dinner guests tonight (I wish I were like a restaurant and could just proclaim the kitchen is CLOSED on Monday nights) so it will have to be something simple. A flammekueche with a couple types of cheese, bacon and caramelized onions, roasted beet salad with goat cheese and chicken saltimbocca. One of the guests has offered to bring dessert.

[Jenise]

I am roasting a chicken using a recipe called Saigon Chicken. You marinate the chicken overnight - the marinade is LOTS of chopped garlic, lemongrass and ginger...bound together by fish sauce, soy sauce and honey......and it says to serve a ginger lime dipping sauce on the side

will let you know how it goes

So how was it? I think I'm going to want that recipe!

I was informed this morning that we are hosting dinner guests tonight (I wish I were like a restaurant and could just proclaim the kitchen is CLOSED on Monday nights) so it will have to be something simple. A flammekueche with a couple types of cheese, bacon and caramelized onions, roasted beet salad with goat cheese and chicken saltimbocca. One of the guests has offered to bring dessert.

That's your idea of "something simple"??? Yikes, I'm out of my league!

The flat bread in the flammekueche is from the bakery so yeah, simple.

My original intention was serving PB&J sandwiches but that idea was shot down.