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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1051 - May 29th, 2016, 6:42 am
    Post #1051 - May 29th, 2016, 6:42 am Post #1051 - May 29th, 2016, 6:42 am
    Kenji's [url]Black Bean burgers--simple and delicious. Link: http://www.seriouseats.com/recipes/2014 ... ecipe.html
  • Post #1052 - May 31st, 2016, 10:48 am
    Post #1052 - May 31st, 2016, 10:48 am Post #1052 - May 31st, 2016, 10:48 am
    Made this on Sunday
    pork_shoulder.jpg
  • Post #1053 - May 31st, 2016, 2:28 pm
    Post #1053 - May 31st, 2016, 2:28 pm Post #1053 - May 31st, 2016, 2:28 pm
    This weekend was pho and a vietnamese cabbage, carrot and apple salad.

    Then I made a barramundi and cucumber curry strongly flavored with tamarind. I suck at using tamarind however. Instructions like "1/2 c thick tamarind water" are tough to work with. Eventually a good dose of sugar balanced it into something very tasty.

    Finally, I sous vide some cheap chicken breasts and made fish fragrant cold chicken for one meal and bang bang chicken (both from Dunlop's book with minor mods) for another night.

    This week is chicken tinga sandwiches with jalapeno slaw.
  • Post #1054 - May 31st, 2016, 7:02 pm
    Post #1054 - May 31st, 2016, 7:02 pm Post #1054 - May 31st, 2016, 7:02 pm
    Went to Burhop's in Glenview to get some softshell crab. Obviously, I don't go to Burhops very often and it is no longer there. Wound up at Whole foods. Any suggestions for the Northern suburbs where they might be less than $7.00 each?
  • Post #1055 - June 1st, 2016, 7:47 am
    Post #1055 - June 1st, 2016, 7:47 am Post #1055 - June 1st, 2016, 7:47 am
    lougord99 wrote:Went to Burhop's in Glenview to get some softshell crab. Obviously, I don't go to Burhops very often and it is no longer there. Wound up at Whole foods. Any suggestions for the Northern suburbs where they might be less than $7.00 each?


    If your world view considers Des Plaines to be part of the Northern Suburbs, then I suggest GNR Boston Fish Market.

    Boston Fish Market
    1225 Forest Ave
    Des Plaines, IL 60018
    (847) 803-2100
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #1056 - June 1st, 2016, 11:47 am
    Post #1056 - June 1st, 2016, 11:47 am Post #1056 - June 1st, 2016, 11:47 am
    botd wrote:This weekend was pho and a vietnamese cabbage, carrot and apple salad.

    Then I made a barramundi and cucumber curry strongly flavored with tamarind. I suck at using tamarind however. Instructions like "1/2 c thick tamarind water" are tough to work with. Eventually a good dose of sugar balanced it into something very tasty.

    Finally, I sous vide some cheap chicken breasts and made fish fragrant cold chicken for one meal and bang bang chicken (both from Dunlop's book with minor mods) for another night.

    This week is chicken tinga sandwiches with jalapeno slaw.


    doing serious work, nice
  • Post #1057 - June 1st, 2016, 9:54 pm
    Post #1057 - June 1st, 2016, 9:54 pm Post #1057 - June 1st, 2016, 9:54 pm
    a martha stewart recipe for campanile with corn, bacon, scallion, arugula. puree some fresh corn with chicken stock as body of sauce, rest of ingredients sautéed, green ingredients thrown in at end. nice, and very quick.
  • Post #1058 - July 23rd, 2016, 8:31 am
    Post #1058 - July 23rd, 2016, 8:31 am Post #1058 - July 23rd, 2016, 8:31 am
    image.jpeg
    image.jpeg
    image.jpeg
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1059 - October 17th, 2017, 6:24 am
    Post #1059 - October 17th, 2017, 6:24 am Post #1059 - October 17th, 2017, 6:24 am
    Turned some leftover roast chicken into a pretty damn good chicken pastry. It's not the most photogenic dish (and i know the carrots and celery aren't canonical) but was stupid easy and multiples were had by all, will make again for sure. Glad the cold weather is back.

    Image
  • Post #1060 - October 17th, 2017, 7:06 am
    Post #1060 - October 17th, 2017, 7:06 am Post #1060 - October 17th, 2017, 7:06 am
    I roasted some eggplant and zucchini, sauteed bulk italian sausage and onion, threw it in a casserole with arrabiata sauce, and some goat cheese and mozzarella. I like making something like this that I can take for a few days for lunches at work. Turned out pretty good. Didn't go crazy with the cheese, so it's not too heavy. I bought some terrific apples at the Ravenswood farmers' market a few weeks ago that I'll have with it, hoping to pick up some more tomorrow.
  • Post #1061 - October 17th, 2017, 3:05 pm
    Post #1061 - October 17th, 2017, 3:05 pm Post #1061 - October 17th, 2017, 3:05 pm
    I have added "one pan farro" to my rotation (thanks to Smitten Kitchen)

    The only difference from what I do to the recipe linked below is that I sauté about 4oz of bulk italian sausage in the pan, then toss in the onion and garlic to caramelize a little bit first and I don't add any olive oil as it cooks. It's a really easy, really tasty weeknight meal.

    https://smittenkitchen.com/2013/07/one- ... -tomatoes/
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #1062 - October 17th, 2017, 10:22 pm
    Post #1062 - October 17th, 2017, 10:22 pm Post #1062 - October 17th, 2017, 10:22 pm
    leek wrote:I have added "one pan farro" to my rotation (thanks to Smitten Kitchen)

    The only difference from what I do to the recipe linked below is that I sauté about 4oz of bulk italian sausage in the pan, then toss in the onion and garlic to caramelize a little bit first and I don't add any olive oil as it cooks. It's a really easy, really tasty weeknight meal.

    https://smittenkitchen.com/2013/07/one- ... -tomatoes/

    Make this one all the time, it's the best! Highly recommend using canned cherry tomatoes from Italy in the winter (with juice).
  • Post #1063 - October 18th, 2017, 7:24 am
    Post #1063 - October 18th, 2017, 7:24 am Post #1063 - October 18th, 2017, 7:24 am
    This is one of my "goto" preparations when we want something simple, quick, but refined. I watched Chef Ripert prepare this on his cable TV show "Avec Eric" and thought - hey! I can do that. I can usually whip this out in under an hour.

    http://www.aveceric.com/all-recipes/bar ... er-sauce-1

    I've attached a photo of my results.

    Cheers,

    -mm
    BarelyCookedSalmon (Custom).jpg Barely Cooked Salmon with Leeks
    "Ash, that transmission - Mother's deciphered part of it.
    It doesn't look like an S.O.S....it looks like a warning."
    -- Ellen Ripley
  • Post #1064 - March 20th, 2018, 6:54 am
    Post #1064 - March 20th, 2018, 6:54 am Post #1064 - March 20th, 2018, 6:54 am
    I'm trying to eat keto which gives me an excuse to eat lots of fat. Just no starchy carbs. I made salisbury steak with mushroom and onion gravy and cauliflower with cheese sauce as a side. Both really good. The cauliflower recipe was designed to be a take on mac and cheese and I really did not miss the mac. I have enough for lunch a couple of days this week.
  • Post #1065 - March 20th, 2018, 1:54 pm
    Post #1065 - March 20th, 2018, 1:54 pm Post #1065 - March 20th, 2018, 1:54 pm
    I recently made two delicious things I might not have done otherwise - cheesy creamy things beyond mac & cheese

    Pasta w cauliflower and blue cheese
    I get the NY Times Cooking newsletter and it's prompted me to make a lot of new things - this was lovely. I might add some toasted walnuts or breadcrumbs for texture next time, and I did 1/2 blue cheese and 1/2 parm, because that's what I had. I definitely would decrease pasta and increase cauliflower.

    Tuscan butter shrimp
    A friend posted the salmon version of this on Facebook and it looked great - it's based on an Olive Garden recipe for chicken, but shrimp or salmon make it amazing. So delicious! I added a little white wine in with the tomatoes, used lactose-free 1/2 and 1/2 instead of cream, and used pesto instead of basil leaves. I also topped it with parsley.

    Both of these took less time to put together than you might think, I did both on a week night.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #1066 - March 20th, 2018, 2:19 pm
    Post #1066 - March 20th, 2018, 2:19 pm Post #1066 - March 20th, 2018, 2:19 pm
    In this past Sunday's Parade Magazine, there was a Jacques Pepin recipe that sounded tasty. Chicken and Rice with Cumin and Cilantro. Made it Sunday evening using skin-on, bone-in thighs instead of wings, half the cilantro stems and brown rice. I'd make it again.
    -Mary
  • Post #1067 - April 9th, 2018, 11:50 pm
    Post #1067 - April 9th, 2018, 11:50 pm Post #1067 - April 9th, 2018, 11:50 pm
    Lemon Chicken Thighs from Bon Appetit. Simple, inexpensive, flavorful, delicious with orzo and steamed broccoli. No pictures, though next time making I will take a few. Far as what I might do different next time, nothing comes to mind, its a rare first time recipe that worked well right off the kick.

    Oh, one thing, I'd serve the skin-on bone-in chicken thighs on a bed of punchy greens such as watercress/frisee/endive/arugula to take better advantage of the charred lemon, honey, olive oil, aleppo pepper, fond and pan juice vinaigrette.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1068 - May 7th, 2018, 6:44 am
    Post #1068 - May 7th, 2018, 6:44 am Post #1068 - May 7th, 2018, 6:44 am
    Did a batch of sai ua last weekend, coarse grind, heavy on lime leaf and lemongrass, turned out pretty delicious. Gonna increase the amount of fat in the grind a bit next time.

    Image
  • Post #1069 - May 7th, 2018, 7:53 am
    Post #1069 - May 7th, 2018, 7:53 am Post #1069 - May 7th, 2018, 7:53 am
    AlekH wrote:Did a batch of sai ua last weekend, coarse grind, heavy on lime leaf and lemongrass, turned out pretty delicious. Gonna increase the amount of fat in the grind a bit next time.

    Image

    Stunning!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1070 - May 7th, 2018, 7:58 am
    Post #1070 - May 7th, 2018, 7:58 am Post #1070 - May 7th, 2018, 7:58 am
    Cathy2 wrote:
    AlekH wrote:Did a batch of sai ua last weekend, coarse grind, heavy on lime leaf and lemongrass, turned out pretty delicious. Gonna increase the amount of fat in the grind a bit next time.

    Image

    Stunning!

    Wow - that looks incredible Alek...you better be bringing some to a Montrose Beach picnic this summer!
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #1071 - June 12th, 2018, 9:10 pm
    Post #1071 - June 12th, 2018, 9:10 pm Post #1071 - June 12th, 2018, 9:10 pm
    DanDanNoodleLTH1.jpg Dan Dan noodle = dinner. Sauce on bottom of bowl.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1072 - June 14th, 2018, 3:12 pm
    Post #1072 - June 14th, 2018, 3:12 pm Post #1072 - June 14th, 2018, 3:12 pm
    G Wiv wrote:
    DanDanNoodleLTH1.jpg


    looks great! do you have a go-to recipe for this?
  • Post #1073 - June 14th, 2018, 6:31 pm
    Post #1073 - June 14th, 2018, 6:31 pm Post #1073 - June 14th, 2018, 6:31 pm
    I second the call for a recipe for Dan Dan Noodles! Wow!

    Where do all of you find Dan Dan Noodles in a restaurant?


    --Joy
  • Post #1074 - June 14th, 2018, 9:18 pm
    Post #1074 - June 14th, 2018, 9:18 pm Post #1074 - June 14th, 2018, 9:18 pm
    Joy wrote:
    Where do all of you find Dan Dan Noodles in a restaurant?


    --Joy


    GNR Katy’s in Westmont
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #1075 - June 14th, 2018, 9:19 pm
    Post #1075 - June 14th, 2018, 9:19 pm Post #1075 - June 14th, 2018, 9:19 pm
    Joy wrote: Where do all of you find Dan Dan Noodles in a restaurant?

    Katy's!

    Image
    Dan Dan Noodles @ Katy's Dumpling in Westmont

    =R=

    Katy's Dumpling
    665 N Cass Ave
    Westmont, IL 60559
    (630) 323-9393
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1076 - June 15th, 2018, 1:11 am
    Post #1076 - June 15th, 2018, 1:11 am Post #1076 - June 15th, 2018, 1:11 am
    Stephen wrote:looks great! do you have a go-to recipe for this?

    Joy wrote:I second the call for a recipe for Dan Dan Noodles! Wow!

    Re my Dan Dan noodle recipe. I've combined/tweaked elements of multiple recipes/cooks/techniques into my own spin. Also, I've come to realize there is nothing even close to a standard recipe.

    The Dan Dan noodle pictured above was my best version to date, I will write up the recipe and post in Shopping and Cooking with a couple of pictures. Thanks for the interest.

    Joy wrote: Where do all of you find Dan Dan Noodles in a restaurant?

    Below is a picture of Dan Dan noodle from Min's Noodle House. Sesame paste dominates and its quite thick, very different from the dish of the same name Ronnie just posted which illustrates my comment of no standard recipe.

    Min's is a tasty version, especially after liberal application of Min's excellent house chili oil. It goes without saying, though I will say it, I agree Katy's Westmont makes a delicious Dan Dan noodle

    MinsLTH2.jpg Min's Noodle House Dan Dan Noodle


    Min's Noodle House
    3235 S. Halsted
    Chicago, IL 60608
    312-465-2999
    http://www.minsnoodlehouse.com
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1077 - June 15th, 2018, 7:59 pm
    Post #1077 - June 15th, 2018, 7:59 pm Post #1077 - June 15th, 2018, 7:59 pm
    AlekH wrote:Did a batch of sai ua last weekend

    Nice, very nice indeed!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1078 - June 17th, 2018, 7:48 am
    Post #1078 - June 17th, 2018, 7:48 am Post #1078 - June 17th, 2018, 7:48 am
    ImageIMG_1063 by lougord99, on Flickr

    Wings brined for 10 hours in GWiv's amped up buttermilk brine, smoked for 1 hour with pecan, and then finished on the smoker for 10 minutes with a butter/hot sauce wash.
  • Post #1079 - July 12th, 2018, 1:18 pm
    Post #1079 - July 12th, 2018, 1:18 pm Post #1079 - July 12th, 2018, 1:18 pm
    I will be making pasta with fresh pesto sauce tonight and sliced home grown tomatoes drizzled with olive oil and seasoned. The basil and tomatoes are from the yard and I will also get some fresh chives in there too.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #1080 - July 12th, 2018, 3:37 pm
    Post #1080 - July 12th, 2018, 3:37 pm Post #1080 - July 12th, 2018, 3:37 pm
    lougord99 wrote:Wings brined for 10 hours in GWiv's amped up buttermilk brine, smoked for 1 hour with pecan, and then finished on the smoker for 10 minutes with a butter/hot sauce wash.
    Somehow missed this. You wings look terrific! Delicious! Tasty!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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