What's for Dinner #393 (July 2016) - The brow moppin' edition

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Things have gone from sunny and warm to sweltering and humid, in my area at least! It's summertime and the livin' is....HOT! Break out the cocktail umbrellas.

How are you keeping your kitchen cool while turning out delicious meals? Do you have any seasonal favorites you bring out when the temps heat up? For those of us without grills and smokers, do you still find ways to get your fill of fire- and smoke-licked meats and vegetables?

Inquiring minds would like to know: What's for dinner at your (picnic?) table? Please show - and tell us - about it!

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I screwed up and put my post on the old thread. If a mod could remove it,please?

Dinner on the fourth!

http://www.chowhound.com/post/shawarma-rotisserie-1037849

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The heat index here in DC today was high 90's-100 F. I made a pureed carrot/beat borscht, served at room temp and garnished with a dollop of Greek yogurt with freshly chopped dill. Also--garlic toast on crusty, seeded bread. There will be repeats tomorrow, but chilled version of the borscht.

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Got home late from the bar (for a weeknight, anyway). Had some ground beef to use up. Seasoned it heavily, tossed in a handful of mixed fresh herbs and some chopped roasted onion, and filled an omelet. Applewood smoked cheddar in there, too. Toast and simple mesclun salad to go with.

A cool June and July so far here in the Maritime Pacific Northwest after an unusually sweltering spring. Nice to be able to turn the oven on without worrying about heating up the house. And to be able to stand over a grill without sweating through your shirt.

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An hour before our AC quit for good in 90 degree heat, we enjoyed our dinner in comfort. Chilled salad of farro, jicama sticks, finely shredded cabbage & shredded carrots dressed with 3 - 4 T lemon juice, 1 T olive oil, dried cilantro and dried tarragon. Copying one served at a party last week, and very pleased with my version. I used a packet of cooked farro since a bag of raw would have been shockingly expensive ( 8 x cost of rice). Served beside sauted yellow squash & grape tomatoes topped with some Parm. And with crispy (Costco) tacquitos.

Awaiting a call from the repair service and expect we'll be having cold sandwiches and salads while we wait our turn. And lots of at-home meals afterwards when we've paid for repairs/replacement.

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Hello! To make sure this conversation stays on topic, we have moved from this discussion an interesting comment about a Christmas party in July right over here: http://www.chowhound.com/post/christmas-july-1037909.

Thank you all! Now let's keep serving dinner!

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Tonight was mushroom queso fundido with pulled pork. Used a Rick Bayless recipe for portabella fundido with chipotle in adobo, red onion, mozzarella and fresh thyme, just replaced half the mushrooms with pulled pork and cut back on the chipotle so it didn't drown out all the gentle pork flavors. Might add a blacked serrano next time to more subtly compensate for the lost heat. Otherwise fast and tasty on a night I wasn't feeling terribly motivated. Dressed greens to go with and more leftover crisp for after.

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Lastnight was falafel-spiced lamb meatballs over a foundation of yogurt and lentils sautéed in a bit of rendered meatball fat and tossed with cilantro, mint and parsley. Cucumber, radish, tomato, lettuce, pita, lemon and tahini served alongside. 

It plated pretty with all the colors going on but I accidentally deleted ALL the photos instead of saving one when organizing my camera roll :(

I made dessert as well which is a rare happening. It was so swamp-fire icky hot outside yesterday that I indulged indoor pursuits instead of my usual long bike ride. My first time making cherry clafoutis but certainly not my last. It was delicious, easy and not overly rich. I feel the need to make one each week through the end of cherry season! I do have a photo of the dessert but not sure if appropriate since this is the "what's for dinner" thread.

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Simple but good: bacon, tomato and avocado sandwiches, creamed corn and leftover coleslaw.

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Well, it hasn’t been brow mopping here this week. In fact, it hasn’t hit 70. Last night was salmorejo as a starter. I used Jose Andres recipe. I followed up with a chicken ballotine, asparagus and a pilaf. The Mrs made another of her wonderful salads to round it out.

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Wednesday we went out for pub grub, and last night I took DH out for a celebratory dinner. Tonight we had leftover pasta bake and various snacky things. Maybe tomorrow we'll actually cook!

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Cooking for myself tonight, so I stopped by Whole Foods and picked up a pound of littleneck clams. Came home, chopped up and browned half a link of Louisiana hot sausage (didn't happen to have any Portuguese sausage sitting around), added some shallots, then tossed in the clams, a couple of chopped tomatoes, equal parts Sherry and white wine and simmered. I removed the cooked clams, heated leftover bucatini in the sauce and... dinner!

So good, no salt or other seasonings required, it was perfect. Except bucatini is way too thick for clam sauce. I took the hit, now you all know. :)

Saving the sauce to dip some crostini into tomorrow.

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It was hot, I spent the day beachside, and I needed food. So I stopped at Sprouts on the way home and picked up some very delicious seaweed salad. I love that salad. Now I'm feeling happy and lazy.

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I made red rice using Anson Mill's recipe. However, I decided to keep it more soul and substituted the chipotle chiles in adobo sauce for bell pepper and removed the celery. I tried it their way at first but the chipotle pepper completely overpowered the dish and I don't think the taste of chipotle chiles in adobo sauce goes with red rice at all. Or celery. The bay leaf, mushroom, and vinegar didn't take away from anything either, so I'll keep it in. This is the second time I've tried this recipe and it turned out very good! Next time, I'm adding more bell pepper.

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Dinner party last night. 

To start, the last of the feta-pistachip dip and toasted pita.

For the meal, shubalto, a Palestinian bulgur pilaf with eggplant, green pepper, tomato, and spiced ground beef: http://www.kitchenofpalestine.com/red-bulgur/ Served with tahini-lemon-yogurt sauce and harissa. On the side, Middle Eastern pickles, bamia (braised eggplant, frozen from last weekend), and Greek salad with feta.

For dessert, pistachio cake with cherry sauce: http://www.thekitchenmagpie.com/homemade-pistachio-pudding-cake/

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Oven fries and burgers on the grill tonight. Della fattoria's burger buns as usual, topped with the "special sauce" from Sean Brock's Heritage. The sauce is incredibly tacky (not the texture) and very tasty. It's a mixture of mayo, mustard, ketchup, vinegar, hot sauce, pickled jalapenos, and bread and butter pickles. Yum!

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I made the chopped salad with garlic chickpeas, provolone, Genoa salami and oregano dressing from Mozza. Also reheated rice in the broth and served steamed broccoli with coriander butter on the side. The salad was tasty; next time I would chop the lettuce smaller. The hilarious thing is this exact salad appears on the menu at a local pizza joint under the owner's name rather than Nancy Silverton's. A blatant rip-off!

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Grilled rockfish in what I guess you could call a succotash salad. Wasn't really the plan.

Softened minced shallot in butter, then added halved grape tomatoes, freshly shucked corn, and a mess of fresh thyme with a splash of white wine. Cooked that down just until the alcohol cooked off, the corn softened a skosh, and the tomatoes turned the butter and wine nice and pink. 

Plan was for the above to sauce fish fillets, but I goofed at the grill and didn't think the fish was good enough to stand on its own. Heat wasn't right (my fault, I should have cranked up the fire or pulled out a griddle, or both) and I had to choose between moist and pale or dry and brown. 

Went for moist and pale, but needed to compensate for the lost flavor: Forked the fish into the tomato-corn mixture with more salt, pepper, thyme, and a few squeezes of lemon. 

Simmered a couple of eggs, because whenever I scramble I poach (apron copyright pending). 

Dinner was a bed of dressed arugula topped with a couple scoops of ad-hoc chop-chop, a poached egg, and a little extra tomato-butter-wine liquid from the skillet. She was very happy, but man I hate walking away from the grill annoyed with myself.

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Last night was Mexican Halibut wrapped in prosciutto. Wasn’t sure what to expect when I saw the fish at the market. But, it turned out to have a nice mild flavor. I had the prosciutto laying around from the from that gazpacho earlier in the week so I decided why not. Served with sautéed potatoes and green beans.

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It's a sauna outside, but cool in my kitchen. I used my countertop oven to bake the burst tomato galette with corn and zucchini that CH maccrogenoff recommended earlier. Wonderfully buttery crust and flavorful filling. About 2 hours of work with baking time.
http://smittenkitchen.com/blog/2013/08/burst-tomato-galette-with-corn-and-zucchini/

I also made a very easy stovetop turkey pesto meatball recipe recommended by my Italian neighbor. Simply mix ground turkey with prepared pesto and panko breadcrumbs, form golf-ball-sized meatballs, fry to brown well, then simmer in sauce to finish cooking. She saw the America's Test Kitchen show when this was demonstrated and they'd noted that for simmering these a good-quality jarred tomato-basil pasta sauce could be substituted for their's (that starts with canned tomatoes). So that's what I did. I scaled the recipe for 1 pound (rather than 1.5 pounds) of ground turkey and am very pleased with the results. Recipe portion size is 3 meatballs per serving, but we were well-fed with 2 plus the pasta, Big flavor for little work.
http://www.food.com/recipe/spaghetti-with-turkey-pesto-meatballs-490050

These 2 dishes will be WFD and/or lunch a few more times this week.

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My DH made turkey meatball subs with peppers and onions and arugula salad with basil vinaigrette. It was super nice to come home to a hot meal.

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New around here, but wanted to share that I made some very large fat, beautiful pork chops with mojo marinade that blew the socks off my fam.

Got the recipe from the Chelsea Market Cookbook. I made the black beans from the cookbook as well, was a very memorable feast!!

I also made the lime and scallion salmon recipe in the ATK 30 Minute Cookbook. Definitely not french cuisine, but my peeps (all 7 of us!) loved it!

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Simple pulled pork sandwiches. Reheated the last of some pork I pulled out of the freezer a few days ago. A classic coleslaw to go on top. Squeeze bottle of vinegar with chile flakes, NC-style. Corn on the cob and --b/c I was too lazy to make hush puppies -- potato chips.

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Starting to warm back up. Hit the low 70's yesterday. So, I grilled a couple of ribeyes. Threw some fingerlings on the grill in hobo packs as well. Served with the little bit of fish and green beans leftover from the previous night. I'll do some 'srhooms to go with the leftovers tonight.

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Roasted pork tenderloin with applewood rub, mashed potatoes, and Amy Thielen's Young Green Beans with Lemon Vodka Cream (green beans straight out of the garden).

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Tonight we had red snapper "zarandeado" - Mexican-style marinated with toasted chilies, garlic, soy sauce, Worcestershire, achiote, Maggi, mayo, tomatoes and tomato paste - similar to http://www.rickbayless.com/recipe/fish-zarandeado/ and http://vallartanayaritblog.com/gastronomy/recipe-pescado-zarandeado-boca-de-tomate-style/

We had the fish with charred corn tortillas, pickled onions, radish, jalapeño, cilantro, reserved sauce, leftover cole slaw, and sauteed yellow zucchini with toasted almonds and garlic.

Discovered we're not big on snapper (too fishy), but liked the prep very much.

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The fresh catfish fillets at Costco were calling me so WFD was blackened catfish on the grill. The singular side was bow tie pasta salad with sun-dried tomatoes, and basil. A basic tartar sauce accompanied the fish. Chunks of Tuscan melon, and fresh blueberries were dessert.

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Tonight was goat leg steaks, started over alder on the stovetop smoker and finished in the oven at 325° for 90 minutes or so before spending a couple minutes under the broiler. Rubbed the meat beforehand with a mixture of cumin, coriander, vanilla, honey, cayenne, garlic, and orange zest. Would have preferred to cook lower and slower, but a mix-up with a delivery service left us with leg meat instead of loin chops rather late at night. Served atop porcini polenta with thyme, tomato, butter, and mixture of milk and stock.

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I've had TJ's lemon-ricotta ravioli in my freezer for way too long, so tonight I made a sauté with spring and summer vegetables, roasted garlic, browned butter, shrimp, and a dusting of Parm Regg. Side salad with light blue cheese. WW Fig Newtons and milk for dessert.

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We both had late work things downtown, so just stopped for slices around 10:30. Cheese for her, tomato-olive-gorgonzola for me. Two rounds of Stoup IPAs to go with. Back in the kitchen tomorrow.

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Last night was Korean "bbq" at home.

I stopped by a Korean market and picked up all of the fixins for jaeyuk gui.- thinly sliced pork shoulder in a slightly spicy, slightly sweet marinade. 
However, I cheated and just cooked the pork in a non-stick skillet. The pork was so thin it would have been tricky to cook it outdoors on the grill.

It was served to wrap with red lettuce leaves, shiso leaves, shredded green onion, and bean paste.
The banchan sides were thin fish cakes, seaweed salad, kimchi, dried pollock strips in sauce, acorn jelly, and a little leftover salmon and tuna sashimi cubes.

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Lazy night. The Mrs had a meeting and got home late. So, I kept it simple with sushi from the local market. The Independent near us actually does an OK job of it. Picked up an assortment of nigiri and sashimi as well as couple of different seaweed salads.

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The night before last I grilled chicken thighs, dunked and basted with lots of lemon juice and some oil and garlic. Last night I took the leftover chicken and made chicken salad with equal parts mayo and yogurt, lemon juice, some blueberry balsamic vinegar that was a gift, a bit of Dijon, diced celery, honey, roasted slivered almonds and halved grapes.

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Highly random meal for one tonight. I was prepping something else when hubby let me know he ate at a work function. I had also just completed a freezer and pantry inventory (horrors!) and was thinking about how to make use of very disparate ingredients. So I took the lentils I'd cooked with broth, carrots, and roasted garlic and tossed them with mixed greens, cooked spaghetti, diced Canadian bacon, cucumber, radish, pickled peppers, and pickled onions. A squeeze of lemon, drizzle of olive oil, and plop of yogurt, and dinner was served. It was pretty good, surprisingly.

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Heat wave is predicted here late next week. On the menu, chilled shrimp cocktail on crisp romaine with spicy ketchup and horseradish sauce. Another night, taco salad on crumbled tortilla chips. Another night, pasta salad with chicken or tuna. Another night, a BLT salad. And if fresh corn makes it to town, that will be our dinner one night. Any other cooking to be done early in the day. No AC here.

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I remember one exceptionally hot summer when I discovered that I could roast a turkey breast in the slow cooker. I would put it in frozen (set the crock to Low) before I went to bed and leave it there all night and all the next day. When I came home from work it would be perfect and I would make a couple of salads to go with it.

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Tonight, the dw made whole wheat fusilli with spinach, red onion, chunks of sweet Italian chicken sausage, and grated locatelli. Extra sprinkling of red pepper flakes for me.

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WFD last night - First tomatoes from my back-deck cherry tomato plants! Oh, yeah, a meal too. I've now got almost all of my cookbooks (excluding the dozens of spiral-bound community/organization books) loaded into my Eat Your Books library. And was able to search for zucchini recipes since I bought the big bag of them at Costco... what was I thinking??. I found a recipe for black beans, corn, onion & zucchini with orange & lime to be served along side ham steaks glazed with a honey-orange-ground corriander-chili sauce. A Rachael Ray "30 minute" recipe that took me 45 minutes. Good mix of flavors, textures & colors. I made an extra side of cubed sweet potatoes, and also fresh orange segments.

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I made a cottage pie with some amazing ground beef from Bel Campo in West Hollywood. Alton Brown recipe. I woke up, prepped the vegetables, then later that afternoon, made the meat and mashed potatoes, and when it was dinner time, boom! Done.

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Last night was salmon with sorrel sauce. Leftover fingerlings as the starch as well as steamed broccoli and a salad.

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A quiche question rose to page 1, recently, and this recipe was highly recommended - and we concur! With left-over ham in the fridge I adapted it a bit with leeks and thyme in a crustless version. It looked and tasted fantastic. Served with April Bloomfield's lemon caper dressing on greens/various veg. 

http://www.epicurious.com/recipes/food/views/madame-quiches-quiche-au-fromage-15850

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Met the girl downtown and ended up sharing a green bean salad with toasted garlic, leeks, tomato, and a salty dry feta at Some Random Bar with a couple Cloudburst IPAs.

Planned on braising chicken thighs in salsa roja, but got tired. Seared a couple tri-tips on the grill instead. Ate thinly sliced beef over a bed of microgreens dressed in fig balsamic and olive oil. Few sprinkles of oil and salt over the beef, too. Corn on the cob, a given of late, to go with. 

Heading up to Alaska with another couple for a week-long Kenai Peninsula road trip tomorrow night. Checking a bag with a knife and spices for when a bunch of salmon and crabs jump into my lap. I assume that's how Alaska works.

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Surf & turf tonight, thanks to this week's specials at the grocery. A 3 oz. cold -water lobster tail each, broiled, and portions shared from a 1.25 pound porterhouse, prepared in a skillet. Bakery artisan bread on the side, and peas.

This would have been WFD last night, but friends invited us out to a nearby vineyard, about an hour's drive away, where a pizza maker was serving pizzas to-order from his mobile wood-fired oven. Local wine & beer options from the outdoor bar, live music drifting from the party bar, and a perfect summer evening outdoors overlooking the grapevines and the lake. This being the Midwest and the vineyard owners trying to get along well with neighbors, the whole setup closed shortly after 9 as it got dark out.

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Tonight I made a salad with leftover garlic chickpeas (from Mozza) tossed with buffalo wing sauce, diced celery, green leaf lettuce, and Ken's light blue cheese dressing. Nice and crunchy.

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For dinner I made roasted pork tenderloin, bulgur cooked with the last of the cooked lentils and chicken broth, and mixed greens with pom molasses-pumpkin seed vinaigrette, cucumbers, and almonds. I had dry-brined the pork with Penzey's Krakow Nights, carraway seeds, Mrs. Dash, mustard, brown sugar, thyme, garlic and onion powder and brushed it with a mixture of honey, soy sauce, Worcestershire, and Polish mustard before roasting.

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Ranch style ramen from Simply Ramen was part of last night's dinner. It's a quick soup base to make, using ground chicken and pork instead of bones, as well as some aromatics. After coming to a boil, it was simmered for only 30 minutes, then strained. We made ramen noodles using the recipe in the book and I really liked them, though the rest of the family preferred udon noodles in the soup. I guess the udon in the accompanying Shanghai noodles are the noodle of choice no matter what they're used in.

Based on the success of the broth, I'll be working my way through Simply Ramen's many recipes.

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Still not too much "Brow Moppin'" here of late. The high today is supposed to 68. So, we've been grilllin and chillin. Last night was prime sirloin on the BBQ. Accompanying it on the grill were corn on the cob and potatoes. Both the corn and the potatoes were seasoned with a blend called Better Than Everything Bagel spice. We're constantly getting spices and such as gifts, which we then have to find a way to use up. This one was from Oaktown Spice Shop. Not bad, would try it again.

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Tonight's meal addressed one of the great questions of our time - nay - of ALL time: "Shrimp tacos: will they banh mi?"

The answer, my friends, is a resounding yes! Green salad alongside.

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Grilled steaks with TJ's BBQ rub, garlic mashed potatoes, and squash casserole.

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Here in ATX it is hot, hot, hot. 81 when I go out for the paper between 5 and 6. 100-ish for the top down trip home. I have a grill just outside the kitchen door, and it gets a workout. Tonight was a MR flank steak in a teriyaki marinade accompanied by a wedge salad. Lots of salads topped with meat. Mixed greens with marinated grilled chicken slices and a mixture of red bells and onions sliced and cooked on the stove with balsamic, Worcestershire, cumin, and chili powder, topped with tortilla strips. Sliced fennel, celery, and onion mixed with julienned hard salami and pepper jack tossed in olive oil and lemon. Things that are good cold or room temp, like gazpacho, frittatas, clafoutis...I am ready to start eating Cheerios for dinner. 
Come on fall!

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I was away a few days and it looks like I missed out on some fantastic meals! The bf and I were up in Chico for my moms 90th birthday! One turn the Lee was tomatoes galore in the garden so it was time for pasta with fresh tomatoes ( and garlic, onion, olive oil, cheese, basil, s&p). Zucchini were also plentiful so made zucchini logs with chard from Vegetable Literacy. A repeat for sure. Added Parmesan

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Repurposed leftovers last night. Made a steak salad with spinach, arugula, apsparagus, hard boiled egg, avocado and fingerlings Added bleu cheese crumbles and a cilantro dressing.

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Last night's catch at the Manasquan inlet was tonight"s early dinner.

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A pound of ground beef became 2 WFD meals for us: A) Taco salad - meat/onion/cumin browned served on sliced romaine with black beans & tortilla chips, topped with salsa, cheese, sour cream and B) (made at same time, reheat to eat tonight) stovetop individual meatloaves with sherry/mushroom topping, that I'll serve over mashed potatoes. The meatloaves are inspired by a "Poor Man's Steak" recipe recommended by my sister, but it was too darn hot to bake them an hour.

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Last night was pork chops. I tried the cold pan technique I vaguely remember seeing once in CI. It worked out ok. Chops were moist and they didn't curl up while cooking. Served with haircotes and some leftover grilled corn. Pretty much trough all the leftovers, so onto something new tonight.

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We brought dinner over to share with our friends who had a baby last month. On the menu was a cheese plate with an American blue and XXX sharp NY cheddar, ripe peach slices, prosciutto, and sesame lavash. Then buttermilk-marinated chicken, shells and cheese, steamed broccoli with browned butter and coriander, and a salad of fresh corn, tomatoes, arugula, and pepitas.

Made a chocolate cake with white icing (her favorite) for dessert.

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Last night was grilled yellowtail with a checca sause. Served with haricote's, fingerlings and a salad.

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I grilled a turkey on Sunday. First time. It came out fabulous! 
Turkey, spinach, and cheese enchiladas with the leftovers. That came out fabulous as well.

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Pretty much phoned it in tonight - blue cheese cole slaw with bacon, tomatoes, and celery, doctored canned baked beans, and low-fat hot dogs two ways - kimchi dogs with sriracha mayo, leftover ssam sauce, and scallion and classic with dill relish, pickled onions, yellow mustard, and ketchup. Toasted potato buns, natch.

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Christina, I think I'm having a baby...

And those enchiladas look great. It's only 9 AM and I could go for a plate. Or maybe a hot dog.

It was 95° out yesterday, so I just picked up some sushi, then waited until the sun went down to do some yard work.

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The Mrs sung the leftover yellowtail into a salad nicoise last night. Yum:)

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Last night was halibut fresh off the boat in Homer, Alaska. Rubbed with salt, dill pollen, and black pepper. Roasted in butter and white wine with shallot, fresh rosemary, and shaved garlic. Bed of boxed couscous made with stock and some ground up porcini. Side salad of mesclun, goat cheese, and some foraged fireweed flowers and watermelon berries, dressed in lemon and oil with a smashed garlic clove.

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Tonight we had buttermilk-marinated cod, dredged in seasoned cornmeal and flour and pan fried, patty pan squash with onion and dill, and wilted spinach.

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Last night was out with the bf to our favorite spot for live music in Livermore. We split a spinach and pear salad and a pizza with local sausage. 

Tonight I used my new spiralizer on a zucchini and cooked it in some olive oil with garlic as per the bf's mother. Went with a BLT and some creamed corn.

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Heat & eat supper last night, Shrimp Tortellini Alfredo. Frozen cheese tortellini, frozen mixed veg, frozen cooked tail off shrimp (warmed in lemon olive oil & Old Bay seasoning), refrigerated commercial light alfredo sauce, shredded parm. Fresh red & green grapes.

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Last night was “baja fillets”, baby zuc’s and fingerlings on the grill. For the zuc’s. I added a little chipoltle salsa to the hobo packs to change things up a bit.

I know I’m going to be asked, what is a “baja fillet”. Same question I had when I first saw them some time ago. It’s is a cut of meat that comes from the clod shoulder of the steer. The clod shoulder yields several cuts including the now popular flatiron steak. Apparently most butchers don’t bother trimming it out and it ends up becoming ground chuck. It is also sometime called a shoulder tinder. How does it taste? It is very tender. More so than a NY in my opinion. It has definite grain like brisket and a very meaty taste.

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Sometimes even though it is 100 again, ya just have to crank the A/C and make real food. Friends came over and we had antipasto and 3:1 Dripping Springs and Dolin martinis with Pearl's onions in vermouth. I had Campari and soda since I was cooking. Shrimp grits...roast tomatoes and red bells and skin. Cook thick pepper bacon. Sauce the tomatoes, peppers, and bacon. Slice a shallot and sweat it in the bacon fat. Add the tomatoes, peppers, bacon,and shrimp. Sprinkle lightly with flour. After the shrimp begin to pink add dry white wine and season with salt and pepper. Serve on cheese grits. Escape the hot kitchen to eat. Follow the main with kale salad friends had made...Italian kale, Marcona almonds, dried cherries, chunks of sweet potato roasted in olive oil and smoky paprika, onions, slices of goat cheese, and balsamic vinaigrette. Swill cold Sauvignon blanc. Dessert of Kemp's low fat vanilla frozen yoghurt and strawberries.

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Tonight I made Grace Young's pork (ground chicken breast) lettuce wraps with carrot, water chestnut, and shitake. Served with Boston lettuce leaves with a little leftover rice, hoisin sauce, Sriracha, and my new favorite condiment: Sichuan pickled peppers. It's a ma la bomb and so flavorful!

On the side, steamed sugar snap peas with black vinegar, syrupy soy, and butter.

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Tonight the boy unexpectedly had friends over, so I used some individual-sized naan breads that I had picked up at my second foray into Costco, and made little pizzas.

 I pulled some Basic Sauce (from Mozza, June COTM) from the freezer and warmed it with some oregano and olive oil while the naans baked briefly. I topped them with the sauce, some fresh mozzarella (also Costco), leftover chopped red peppers, fresh basil from the garden and, because they're boys, some sliced pepperoni that was in my fridge for some reason, then broiled for a couple minutes. I served it with salad of arugula, thinly-sliced Parmesan cheese and lemon vinegrette, also from the Mozza cookbook.

It was a success, and the oven only had to be on for six minutes!

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Last night was a grilled whole sockeye, grilled asparagus and a potato risotto carbonara. The potato risotto wasn't my best effort. The taste was good, but it didn't quite retain its' texture.

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5 for dinner last night, which makes it fun. I grilled a tri tip and a bunch of veggies (zucchini, onion, red and green peppers) cut in chunks. I tried out my new Instant Pot and made cranberry beans, which came out a tad too al dente for my taste--but there are no leftovers! Also used that for rice. And used my new spiralizer on more zucchini (from the garden) and cooked with garlic. Sliced tomatoes from the garden as garden.

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Cold noodle salad sounded good, so I made Ottolenghi's soba noodles with eggplant and mango http://www.seriouseats.com/recipes/2011/03/soba-noodles-with-eggplant-and-mango-recipe.html

Topped it with mirin-soy marinated roasted salmon filet and had a lemongrass-sriracha slaw on the side. I broiled rather than fried the eggplant as well (much less oil). This would have been good with chopped peanuts.

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WFD tonight was pizza with some of the leftover grill veg from last night plus pepperoni and a salad with blue cheese dressing. First I made the mayonnaise from NW Edible with an immersion blender and then the blue cheese dressing from The Food Lab. I was shy an ounce or so of blue cheese but it was still great.

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Girl is out of town for work, and I'm still recovering from a vacation full of long hikes capped by a delayed red-eye flight (redder-eyed?). Simple bachelor food: spicy chickpeas and canned tuna on arugula. 

Softened a minced shallot in olive oil with a mess of good Indian chile flakes and some minced fresh rosemary. Dumped in a can of drained garbanzos and heated them through while flaking half a can of nice pole-caught tuna. Stirred the fish into the bean mixture with some more rosemary and a few healthy squeezes of lemon. Made some oversize croutons out of a whole wheat boule, and ate everything on greens dressed with oil, salt, and lemon. Plan was to top it all with an egg of some sort (poached, soft-boiled, or sunny-side up), but we were out and that was that.

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Tonight was homemade Sichuan - mapo tofu, rice, and smacked cucumbers (sesame variation). http://www.telegraph.co.uk/foodanddrink/recipes/9272084/Smacked-cucumber-in-garlicky-sauce.html Fortune cookies for dessert.

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I made Nancy's Chopped Salad from Mozza but with less cheese and salami it was a good dinner for a hot evening.

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WFD - Costco Pollock (fish) burgers on buns. Back-deck garden cherry tomatoes, Coleslaw - finely shredded cabbage + bottled creamy poppyseed dressing. Potato chips. 

Eaten on plates in front of the big living room TV, watching webcam live broadcast of this year's EAA Oshkosh, WI airshow, a week-long event we attended yearly for 15+ years. I miss it - the excitement of all those private planes and flying enthusiasts - but not the sore feet from miles of walking each day.

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Tonight I made shrimp salad rolls with lemon, tarragon, and a dusting of Old Bay, corn on the cob, buttered snap peas with fresh dill, and tomato-balsamic salad with basil.

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I finked out tonight. Still exhausted from doing the Christmas in July Party and leftovers gone. (Well, they are on my hips.) So. 2 bags of boil in bag rice, mixed with a jar of hot salsa. I threw some shrimp on top and called it Shrimp Creole. Not ambitious enough to make a salad, so just chopped iceberg with vinaigrette. Some Cabernet (probably not the correct choice, but it was open.) I think the Champagne is still in my system, but so what? I celebrated! My first party since my husband died almost 8 years ago and my romantic interest blew off my party, though he said he most definitely attend and I was cranked. TA DA

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Finished off leftovers the other night so last night was time for something new. Pork tenderloin red curry. Added haricotes, carrots and red bells to it to make it a bit more of a one pot meal. Served with an oriental pilaf.

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Comfort food tonight - cheesy pasta with ground chicken and peas.

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The Mrs took over last night and we had my Dad over for a simple one. She had Judyed a bird the night before which she roasted with new potato’s. Side was eggplant, a new recipe she found somewhere and wanted to try. Basically a reverse marinade. The sliced eggplant was grilled dry (no oil or anything else). It then had the marinade poured over it. Tasty and a really nice texture. A panzanella rounded out the meal.

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Grilling, grilling, grilling. With temps in the 90s for the past 2 weeks, we've been on the lake during the day, and grilling almost every night for dinner. Last night was a top round london broil.
I managed to snap a quick pic just before I took it off the grill:

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Pizza. Started as a margarite but I wanted pepperoni.

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Tonight's dinner will be early since I'll be on the road as Uber daddy car service in a little while. (My son has had a friend staying over from our old town these past few days and his parents just assume we don't mind driving 45 minutes each way to pick him up and drop him off every time he visits).
So tonight is chicken yakisoba. 
Fresh soba noodles, red bell peppers, onions, celery, mushrooms, ginger, garlic, fish sauce, soy sauce, lime juice, butter, sesame seeds, fresh cilantro, and leftover grilled chicken breasts. 
And a little sambal oelek in mine.

I'm prepping the mise en place now.

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We made Korean veggie bowls with blanched Dino kale, lettuce, a little cooked rice, cucumbers, daikon and carrot pickles, kimchi, tomatoes, cilantro, leftover sesame smacked cucumbers, avocado, pickled onion, and wonton crisps with gochujang-sesame dressing. We seared a steak that was briefly marinated in Soy Vay teriyaki sauce and sauteed zucchini and garlic in the drippings.

Mouthgasm!

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Coronation Chicken Salad, based on this recipe recommended by Gio a few years ago. Still great, especially with warmed naan bread on the side. Tonight's half-scale variation used up the last of the cooked Black Pearl Rice from earlier this week, some of the freezer stash of shredded rotisserie chicken, a half-head of romaine lettuce, some added chopped dried apricots, sliced almonds and no cilantro (we don't like it ) or red chili pepper. http://www.foodtolove.com.au/recipes/coronation-chicken-18068

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A couple of standbys and a new recipe, for us, this evening. Pan-fried pork chops, blanched then steamed green beans with butter/salt/pepper, and Ottolenghi's Surprise Tatin from "Plenty". The chops were still pinkish inside and very juicy. The green beans were "perfectly seasoned" according to my daughter, lol! 4 out of 5 enjoyed the Surprise Tatin. My youngest is very kid-like in his aversion to anything new. He likes all of the ingredients and even he wasn't sure why he didn't like it. He did finish his little slice, though.

DH is going to top a slice of the tatin with an egg for breakfast tomorrow. The only thing I would change is the use of a hard goat cheese. I think one that melts into the crevices would be wonderful.

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Our August thread is up! http://www.chowhound.com/post/dinner-394-august-2016-millions-peaches-edition-1038691

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I'm googling "How to truss a chicken" because I haven't done it in a while and I have a Judy bird ready to roast. 

Everyone does it differently! And Jacques Pepin reminds you to not use plastic string for this. ;)

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Tonight we made Meera Sodha's cauliflower coconut curry with peas from "Made in India." Served up with rice noodles, chopped cashews, and crispy coconut flakes. Delicious even with light coconut milk.

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Caprese salad. I love summer.

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