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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #991 - July 16th, 2014, 6:13 pm
    Post #991 - July 16th, 2014, 6:13 pm Post #991 - July 16th, 2014, 6:13 pm
    (dang, it took me about 20 minutes to get this dinky photo up, and I can't seem to find a way to make it any bigger. grr! LTH hates my photos!)


    No worries. It looks delicious! :)
  • Post #992 - August 23rd, 2014, 8:08 am
    Post #992 - August 23rd, 2014, 8:08 am Post #992 - August 23rd, 2014, 8:08 am
    Great day of food-shopping in Stockholm today!

    For warming up:

    Image

    That's 6 La Perle Blanche, no. 3 and 6 Gillardeau, no. 2. I know - we're far from peak oyster season but these can be trusted.

    For the grill:

    Image

    2 Iberian pork chops, a 60-day dry-aged sirloin and a 30-day dry-aged sirloin. I've done it before (as recently as a few weeks ago with good friends visiting from Chicago) but comparing the 2 steaks side-by-side really highlights the strengths of each of them.

    For winding down:

    Image

    Cheeses from Androuet in Stockholm. That's a chunk of Bleau des Causses at 11, one goat's milk cheese I totally missed the name of, a hefty chunk of Brillat Savarin (which, despite its size will not likely survive the evening...) and some magical Gruyere Alpage at 6.

    Can't wait to start!
  • Post #993 - August 23rd, 2014, 9:31 am
    Post #993 - August 23rd, 2014, 9:31 am Post #993 - August 23rd, 2014, 9:31 am
    Awesome! Looks like it's going to be a fantastic meal. Can't wait to share a very similar experience I had in Stockholm recently (as soon as I get my main computer, where all my pics reside, to boot up again).

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #994 - August 26th, 2014, 8:26 pm
    Post #994 - August 26th, 2014, 8:26 pm Post #994 - August 26th, 2014, 8:26 pm
    Shrimp and andouille gumbo, with the aforementioned PQM andouille from Treasure Island. I used the oven roux method from Cooks Illustrated, and it worked perfectly. Try this method with your favorite gumbo recipe - saves a gigantic amount of time and trouble.
    Last edited by sundevilpeg on September 1st, 2014, 8:36 am, edited 1 time in total.
  • Post #995 - August 26th, 2014, 8:44 pm
    Post #995 - August 26th, 2014, 8:44 pm Post #995 - August 26th, 2014, 8:44 pm
    +1 on the oven roux
  • Post #996 - September 4th, 2014, 9:16 pm
    Post #996 - September 4th, 2014, 9:16 pm Post #996 - September 4th, 2014, 9:16 pm
    Panko crusted fried green tomatoes topped with vinaigrette-marinated Indigo Blueberry, Sungold, Yellow Pear and Patio Cherry tomatoes, Labna, Za'atar and lump crabmeat.
    Fried Green Tomato.JPG Fried Green Tomato
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #997 - September 5th, 2014, 6:59 pm
    Post #997 - September 5th, 2014, 6:59 pm Post #997 - September 5th, 2014, 6:59 pm
    I got absolutely drenched this evening during the very short walk from Wacker & State to Lake & State today to catch my bus to the train station, and then had to pick up my car from my mechanic when I got back to Evanston, so was in NO mood to cook tonight. Solution: tortilla soup. I had leftover grilled chicken in the fridge, so that got chunked into some chicken stock, along with leftover frijoles borrachas, a big spoonful of leftover pico de gallo from Supermercado Morelia in the RP, some cumin and Mexican oregano, and some toasted onion powder from Penzy's, plus some leftover poblano/red jalapeno/white onion rajas (sense a theme developing here?).

    This concoction simmered which I oven-fried some leftover house-made white corn tortillas (also from Supermercado Morelia ). (Just heat up the oven to 400, put the tortillas on a long strip of HD foil, spray with oil spray on both sides, and bake for roughly 8-10 minutes per side, until brown, brittle-crisp, and fried-looking. Works great for tacos, too - just bake for about 4-5 minutes per side, until toasty but still pliable. You'll thank me for this, believe me.)

    Assembly:

    Bottom of the bowl: leftover cheese curds from Brunkow Cheese at the Evanston Farmers Market

    Layer of hot oven-fried tortillas, roughly broken

    Layer of leftover shredded Mexican cheese blend from Trader Joe's

    Two BIG ladles of the bean/chicken/chile/onion soup

    . . .ahhhhhhhhhhhhhhhhh. The half-melted cheese curds add a lot of ooomph to this seemingly humble combination of ingredients. I defy anyone to make a more satisfying 20-minute soup at the end of a long, long day! :)

    Supermercado Morelia
    7300 N Western
    Chicago, IL 60645
    (773) 761-3291
  • Post #998 - September 6th, 2014, 6:50 am
    Post #998 - September 6th, 2014, 6:50 am Post #998 - September 6th, 2014, 6:50 am
    boudreaulicious wrote:Panko crusted fried green tomatoes topped with vinaigrette-marinated Indigo Blueberry, Sungold, Yellow Pear and Patio Cherry tomatoes, Labna, Za'atar and lump crabmeat.

    Looks and sounds delicious, I will likely follow in your footsteps.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #999 - September 6th, 2014, 8:46 am
    Post #999 - September 6th, 2014, 8:46 am Post #999 - September 6th, 2014, 8:46 am
    I mixed a bit of the vinaigrette, a squeeze of lemon and a tbsp or so of za'atar into the labneh, as well as dusted the plate with a bit of additional za'atar. I'm making it again tonight :)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1000 - September 6th, 2014, 8:22 pm
    Post #1000 - September 6th, 2014, 8:22 pm Post #1000 - September 6th, 2014, 8:22 pm
    Not a fancy presentation, just our everyday plates. No herbs & spices, just salt and pepper. High dollar vino? Not here.....

    By the way, around here, dinner is at noon, supper is the evening meal, lunch is what you put in a metal box and take with you.

    Tonights supper......

    Image

    Filet Mignon, raised 2 miles from here. Our potatoes, dug 2 days ago, Our corn, frozen from this year. Homemade strawberry wine.

    All in all, better than any resturant we could get to within a three hour drive, probably more.

    :lol:

    Tim
  • Post #1001 - September 6th, 2014, 9:58 pm
    Post #1001 - September 6th, 2014, 9:58 pm Post #1001 - September 6th, 2014, 9:58 pm
    Nice!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1002 - February 17th, 2015, 9:48 pm
    Post #1002 - February 17th, 2015, 9:48 pm Post #1002 - February 17th, 2015, 9:48 pm
    Stopped at Cremeria la Ordeña #2 after reading Mike Sula's Bleader post about Salsa Diabla. They did not have Salsa Diabla, pleasant woman said "later", but I picked up a few items including mole rojo, which I used for dinner.

    Not exactly Fat Tuesday / New Orleans, but chicken with mole rojo, lots of root veg, hit the spot on a cold winter eve.

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1003 - February 19th, 2015, 1:29 pm
    Post #1003 - February 19th, 2015, 1:29 pm Post #1003 - February 19th, 2015, 1:29 pm
    I am making something called egg roll in a bowl. Insides of an eggroll with pork stir fried no wrappers. Low carb. And fresh green beans.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #1004 - February 20th, 2015, 10:11 am
    Post #1004 - February 20th, 2015, 10:11 am Post #1004 - February 20th, 2015, 10:11 am
    Tomorrow I'm making cabbage and cilantro soup, as well as another soup (undecided so far) and shitloads of bread. Might as well take advantage of the bitter cold.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    Read "Cooking for One" at Literary Orphans via my author page.

    Late-Nite Eats Database
  • Post #1005 - February 20th, 2015, 12:33 pm
    Post #1005 - February 20th, 2015, 12:33 pm Post #1005 - February 20th, 2015, 12:33 pm
    In this weather? Another big pot of Guinness beef stew (the Cook's Illustrated recipe). It's already in the oven.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1006 - February 20th, 2015, 12:36 pm
    Post #1006 - February 20th, 2015, 12:36 pm Post #1006 - February 20th, 2015, 12:36 pm
    I am disappointed in my beef stews of late. They're either too sweet, too tough, too crunchy...bah. I've decided to go on a stew-off until I find a decent friggin' stew recipe. But since we're on our fourth day of the last one I made (crunchy) I will wait until next week.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    Read "Cooking for One" at Literary Orphans via my author page.

    Late-Nite Eats Database
  • Post #1007 - February 20th, 2015, 12:46 pm
    Post #1007 - February 20th, 2015, 12:46 pm Post #1007 - February 20th, 2015, 12:46 pm
    Vegan curry with tofu, broccoli, onions, peppers etc.
  • Post #1008 - February 21st, 2015, 4:11 pm
    Post #1008 - February 21st, 2015, 4:11 pm Post #1008 - February 21st, 2015, 4:11 pm
    Last night made tacos de carnitas à la Kenji at the Food Lab. Simply superb. Best carnitas I've *ever* made! I haven't had a fail with a Kenji recipe yet...

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1009 - February 21st, 2015, 4:53 pm
    Post #1009 - February 21st, 2015, 4:53 pm Post #1009 - February 21st, 2015, 4:53 pm
    Roast Chicken (6 LBS) seasoned inside and out. Some fun in the cavity. Plant spuds, Rudy's, Parsnips, Carrots underneath and spiced up with butter and wine. Roast and enjoy.
  • Post #1010 - February 21st, 2015, 6:09 pm
    Post #1010 - February 21st, 2015, 6:09 pm Post #1010 - February 21st, 2015, 6:09 pm
    Geo wrote:Last night made tacos de carnitas à la Kenji at the Food Lab. Simply superb. Best carnitas I've *ever* made! I haven't had a fail with a Kenji recipe yet...

    Geo

    Yeah, Kenji has never failed me (well, I don't love his chocolate chip cookie recipe, but forget about baking for now) . . . I might make small adjustments based upon personal taste, but talk about recipes that must have been tested a whole bunch. I get excited when he introduces new recipes . . . making his Ultimate Beef Wellington as we speak.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #1011 - February 22nd, 2015, 11:08 am
    Post #1011 - February 22nd, 2015, 11:08 am Post #1011 - February 22nd, 2015, 11:08 am
    BR wrote:
    Geo wrote:Last night made tacos de carnitas à la Kenji at the Food Lab. Simply superb. Best carnitas I've *ever* made! I haven't had a fail with a Kenji recipe yet...

    Geo

    Yeah, Kenji has never failed me (well, I don't love his chocolate chip cookie recipe, but forget about baking for now) . . . I might make small adjustments based upon personal taste, but talk about recipes that must have been tested a whole bunch. I get excited when he introduces new recipes . . . making his Ultimate Beef Wellington as we speak.



    I appreciate Kenji's Vegan experience and the ramen looks ridiculous! I suspect some of those Cooks' Illustrated ways remain a part of his work.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #1012 - February 23rd, 2015, 10:03 am
    Post #1012 - February 23rd, 2015, 10:03 am Post #1012 - February 23rd, 2015, 10:03 am
    I smothered a shoulder roast in Walkerswood jerk, let it go for about 8 hours at 250. After letting it cool, i gave it a rough chop, tossed the pieces with a little additional jerk past and back into a 425 oven to crisp up a bit. It wasn't proper smoked jerk pork but it was damn good.
  • Post #1013 - February 23rd, 2015, 10:50 am
    Post #1013 - February 23rd, 2015, 10:50 am Post #1013 - February 23rd, 2015, 10:50 am
    Last night I roasted a small "all natural" chicken (about 3 pounds) from Aldis. I had purchased some fried chicken from Honey Butter Fried Chicken earlier in the day and had lots of the honey butter leftover so I rubbed the chicken with the honey butter, stuffed the cavity with lemon, onion, garlic, and placed it atop onions, garlic green beans, carrots, and mini bell peppers. Seasoned it with a mix of spices- kind of like a spicy version of Lawry's seasoning salt. Roasted it at 425 for about 50 minutes. This was my first whole roasted chicken and I loved the simplicity of it and the beautiful crispy skin.
  • Post #1014 - February 23rd, 2015, 6:52 pm
    Post #1014 - February 23rd, 2015, 6:52 pm Post #1014 - February 23rd, 2015, 6:52 pm
    I'm outsourcing dinner prep to my husband, who is making spaghetti and meatballs (Best Recipe version with lamb/ pork/ beef blend.) Salad. Some kind of garlic bread. Hello, Monday.
  • Post #1015 - February 24th, 2015, 1:58 pm
    Post #1015 - February 24th, 2015, 1:58 pm Post #1015 - February 24th, 2015, 1:58 pm
    Picadillo
    http://icuban.com/food/picadillo.html
    Rice
    Green Beans
    Salad
    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 #1016 - February 24th, 2015, 4:22 pm
    Post #1016 - February 24th, 2015, 4:22 pm Post #1016 - February 24th, 2015, 4:22 pm
    Chicken Adobo from the NYT; coconut rice; garlicky pea-shoots.
  • Post #1017 - February 24th, 2015, 9:23 pm
    Post #1017 - February 24th, 2015, 9:23 pm Post #1017 - February 24th, 2015, 9:23 pm
    toria wrote:I am making something called egg roll in a bowl. Insides of an eggroll with pork stir fried no wrappers. Low carb.
    After reading this, I looked up a recipe and ran out to grab the ingredients.
    I finally made it tonight. I added a glug of sesame oil and a few shakes of Ceylon cinnamon but otherwise followed pretty faithfully. One bowl down, it's really good!
  • Post #1018 - February 25th, 2015, 7:12 pm
    Post #1018 - February 25th, 2015, 7:12 pm Post #1018 - February 25th, 2015, 7:12 pm
    BrendanR wrote:
    toria wrote:I am making something called egg roll in a bowl. Insides of an eggroll with pork stir fried no wrappers. Low carb.
    After reading this, I looked up a recipe and ran out to grab the ingredients.
    I finally made it tonight. I added a glug of sesame oil and a few shakes of Ceylon cinnamon but otherwise followed pretty faithfully. One bowl down, it's really good!

    Thanks for posting this. It was tonight's dinner. Quite tasty and Wife Approved!
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #1019 - August 8th, 2015, 7:53 pm
    Post #1019 - August 8th, 2015, 7:53 pm Post #1019 - August 8th, 2015, 7:53 pm
    Prosciutto with melon; grilled wild sockeye salmon, dressed simply with dill and lemon; steamed haricot verts; fresh corn on the cob; the first caprese salad of the season; Michigan blueberries and strawberries over pound cake with whipped cream. The produce all came from the Evanston Farmer's Market this morning. Our two kids joined us, and the four of us were together for the first time in many weeks, making this lovely summer dinner that much sweeter.
  • Post #1020 - August 9th, 2015, 12:08 pm
    Post #1020 - August 9th, 2015, 12:08 pm Post #1020 - August 9th, 2015, 12:08 pm
    I made our first batch of ratatouille from or own garden earlier in the week. OK, the cheese and garlic came from elsewhere. It feels great to eat out of your own backyard.
    There are some secrets which do not permit themselves to be told. (Poe)

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