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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1291 - July 21st, 2021, 8:44 pm
    Post #1291 - July 21st, 2021, 8:44 pm Post #1291 - July 21st, 2021, 8:44 pm
    Nice wiener, Gar-Bear! :D

    =R=
    Same planet, different world
  • Post #1292 - July 22nd, 2021, 4:56 am
    Post #1292 - July 22nd, 2021, 4:56 am Post #1292 - July 22nd, 2021, 4:56 am
    ronnie_suburban wrote:Nice wiener, Gar-Bear! :D

    Snappy, taut and juicy.
    :oops: :shock: :oops:
    Hold my beer . . .

    Low & Slow
  • Post #1293 - July 22nd, 2021, 7:23 am
    Post #1293 - July 22nd, 2021, 7:23 am Post #1293 - July 22nd, 2021, 7:23 am
    The garden is coming into its own: While the lettuce is bolting, there's still a lot of useful leaves left on the romaine and spinach. Herbs are flourishing, I grabbed some basil and oregano (for its mintiness) to go with the cilantro in the fridge to make a Thai grilled chicken salad (using my usual recipe for nuea nam tok but more herbs). A few cherry tomatoes, some cucumber, a sweet pepper that's not quite full color but not green tasting, simply-grilled boneless/skinless chicken breast (just salt), everything sliced up with toasted rice powder and the dressing below. Nothing says summer like this dish for me.

    (serves 2)
    1/2 C lemon juice
    1/4 C fish sauce
    1 shallot, diced fine
    1 scallion, diced fine
    1/2 tsp red pepper flakes
    about 3/4-1 C chopped fresh herbs (cilantro with stems and roots if you can get 'em, basil, mint, I used oregano)
    Combine everything above in a measuring cup

    ground toasted rice (about 1/2 tsp per plate)

    Arrange lettuce, tomato, cucumber, sweet pepper slices on plate, top with sliced grilled meat, dust with rice powder, spoon dressing over everything, enjoy.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1294 - July 25th, 2021, 12:48 am
    Post #1294 - July 25th, 2021, 12:48 am Post #1294 - July 25th, 2021, 12:48 am
    Coming briefly out of retirement to post a "Thank you" to (who else?) ronnie_suburban for the inspiration. Not sure what it was about your recent "pad ka-prao" post (post # 1281) but it got me off the grill and to a local supermarket for some supplies.

    I winged things pretty liberally but ended up with a spicy, sweet, tasty treat for dinner. My wife (very spice-adverse) kept coming back to the leftovers like a moth to the flame.

    Thanks LTHForum! It's been too long.

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  • Post #1295 - July 25th, 2021, 3:50 pm
    Post #1295 - July 25th, 2021, 3:50 pm Post #1295 - July 25th, 2021, 3:50 pm
    Bridgestone wrote:Coming briefly out of retirement to post a "Thank you" to (who else?) ronnie_suburban for the inspiration. Not sure what it was about your recent "pad ka-prao" post (post # 1281) but it got me off the grill and to a local supermarket for some supplies.

    I'm honored that I could inspire LTH's cooking-post OG! Great to "see" you. Needless to say, the dish looks spectacular. I hope you and the family are doing well. :)

    =R=
    Same planet, different world
  • Post #1296 - July 25th, 2021, 10:25 pm
    Post #1296 - July 25th, 2021, 10:25 pm Post #1296 - July 25th, 2021, 10:25 pm
    Sort of a halfway-between-weekly-CSA-deliveries use-up tonight . . .

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    Pepper Medley & Takeda Stainless Clad Nakiri, 170mm
    Bell, Banana and Shishito. I ended up stir-frying these to make a nice pepper medley.

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    Stir-Fried Pepper Medley
    I tasted a few of them raw and they were all totally mild but even so, a few of the banana peppers ended up being very hot, so that injected some excitement into the cooking (the vapors were strong) and dinner! :lol:

    And with the first corn of the season, from Three Sisters Garden, in mind . . .

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    Esquites Mise En Place & Takeda Stainless Clad Nakiri, 170mm
    Lime, cilantro (from our garden), ancho chile powder, crema, mayonesa and cotija.

    Easy-breezy, just mix it all together and use it in esquites or on elotes. Decided on grilled corn esquites . . .

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    Charcoal-Grilled Corn

    And of course, the old standby for our main course . . .

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    Charcoal Grilled Chicken Thighs
    Quick on-the-fly rub of salt, black pepper, granulated garlic, granulated onion, ancho chile powder, freshly ground cumin seed and Mexican oregano.

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    Plated Up
    Chicken, pepper medley and esquites.

    =R=
    Same planet, different world
  • Post #1297 - Today, 5:53 am
    Post #1297 - Today, 5:53 am Post #1297 - Today, 5:53 am
    Soft shell crab on the grill for the Bride's actual birthday. Corn and marinated asparagus not show.

    click to enlarge
    Image

    Soft shell crab, count me a Fan!
    Hold my beer . . .

    Low & Slow

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