twodales's Profile

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bacon, avocados and cheese---oh my

Maybe melt the cheese on either mini pita bread or cut the pita into wedges after cooking (broiled). Sprinkle with cooked bacon and top with avocado.

Jul 03, 2014
twodales in Home Cooking

Ideas for canned chicken...

Instead of tuna nicoise why not make chicken nicoise. A perfect Summer meal...if it ever gets hot!

Yes...we are having fog, cool temps and lots of rain here in Chicago...or are we in San Francisco???

Jun 26, 2014
twodales in Home Cooking

Dressel Cakes

May 26, 2014
twodales in Chicago Area

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

I sadly don't have much time to cook the way I once did. All work these days.

I was able to make a tasty and quick meal today however, thanks to a little marinating started this morning. Mongolian lamb chops grilled on a grill pan in a very hot oven, with sautéed bok choy and lovely, plump green beans. Completely hit the spot and even the hubs...who is not overly fond of lamb...was quite content.

Apr 08, 2014
twodales in Home Cooking
3

Graduation Dinner in May for a vegetarian

We are in the burbs and the grad attends a college in the downtown area. We have no problem with driving anywhere. Happy to get out of the 'burbs, to be perfectly honest.

Just had a nice dinner at Anteprima a few days ago. I have heard quite nice things about Piccolo Sogno so perhaps that is an idea. Also, Ricardos Trattoria was mentioned by someone.

Thanks for your suggestions.

Apr 08, 2014
twodales in Chicago Area

Graduation Dinner in May for a vegetarian

We are pretty open regarding ethnicity. The graduate likes Indian, Italian & Thai and others. Since this is a momentous occasion it would be nice to have a fitting environment. There are so many new places in the city that we are not familiar with. I guess the question is: Where would you take a new graduate to celebrate?

Mar 31, 2014
twodales in Chicago Area

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Tonight I tried the rather weird Chicken with crème fraiche and crushed ginger biscuits. Interesting but not really my cup of tea. Served it with rosti, tiny choux de bruxelles and squash. Filled the cake hole.

Mar 31, 2014
twodales in Home Cooking

Graduation Dinner in May for a vegetarian

Not vegan but no fish either.

Mar 31, 2014
twodales in Chicago Area

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Ice pellets are in our forecast. What the H*ll are ice pellets? Is that a politically correct term for hail? I love Winter but I am so D O N E.

Mar 31, 2014
twodales in Home Cooking
1

Graduation Dinner in May for a vegetarian

We have been to Green Zebra many times and like it but want a change. Somewhere downtown or in the city would be nice and not exclusively vegetarian. Just somewhere that offers more than a plate of steamed vegetables for the College
graduate. Thanks

Mar 31, 2014
twodales in Chicago Area

near o'hare

Perhaps Zia's in Edison Park? Just the other side of Park Ridge on Northwest Highway.

Mar 31, 2014
twodales in Chicago Area

So happy Marianos is carrying Crescenza-Stracchino

I made "Italian-Style", thin crust pizzas with Pomi strained tomatoes and the Crescenza-Stracchino from Mariano's this past w/e. A little sprinkle of Romano or Parm on top and fresh basil (post baking). Almost perfect. I baked them in the oven on a stone. Can't wait to try this on the grill.

Mar 31, 2014
twodales in Chicago Area

Help! I'm having a party for 40!

I would do as much ahead as you can. Buy things that won't go off early.

Pull your serving ware, wash it and label it if need be so any helpers can match up food with the platter or bowl you want used.

Consider if you have any vegetarians and might need a non-meat option.

Also, for that many people I mix catered or store-bought with homemade items. For example: Pillsbury biscuits are good and can be bought at Sams or Costco in bulk. Much easier than baking last minute and a good substitute.

I am also planning a big party and am thinking of catering some brisket from a great BBQ place. I won't have many places for people to sit so I need to keep my food choices easy to eat. (Not a lot of cutting required, for example.)

I will make a tortellini salad and a wild rice and orzo salad days ahead and keep them in gallon size ziplocks. I can turn them everyday and just dump them in a serving dish on the day of, adding any last minute garnishes which also have been prepped ahead.

Enlist help if you need it. Maybe someone to wash dishes, refresh the buffet and take out the trash and recycling. A responsible teenager that wants to make a few dollars perhaps? Good luck!

Feb 09, 2014
twodales in Home Cooking
1

What recipe are you lusting after but have never found the "exact" one?

The noodle dish sounds like Singapore Noodles perhaps?

Jan 22, 2014
twodales in Home Cooking

Seasoned nuts problem

Thanks for all of the tips.

I did try the egg white wash and it does seem better but not sure I love the texture. I guess it's a trade-off until or if I can find a better remedy. Perhaps this is the best I can do. At least all of the seasonings aren't collected at the bottom of the container.

I might try using popcorn salt the next time and reduce the amount too.

I have made the glazed nuts and I am a fan of those too.

Jan 16, 2014
twodales in Home Cooking

Seasoned nuts problem

I thought about using popcorn salt and possibly an egg white too. Any thoughts?

Jan 14, 2014
twodales in Home Cooking

Seasoned nuts problem

I have a recipe for something called Mississippi Pecans. The pecans are toasted in the oven and then olive oil is poured over them along with a mix of fresh herbs, salt and brown sugar. The problem is that the seasoning tends to drop to the bottom of the container instead of sticking to the nuts. I am wondering if I should add more oil. What do you all think?

Recipe can be found here:
http://www.eatingwell.com/recipes/mis...

Jan 14, 2014
twodales in Home Cooking

What's for Dinner #246 - It's Officially Fall Edition [through Sept 30, 2013]

Chicken Parmesan, asparagus and some pasta on the side

Sep 26, 2013
twodales in Home Cooking
1

What's for Dinner #246 - It's Officially Fall Edition [through Sept 30, 2013]

Chicken Parmesan, asparagus & thin spaghetti on the side

Sep 26, 2013
twodales in Home Cooking

Recipe organiser / app

I have used Cook's Palate software to make cookbooks. Not bad. They will Publish cook books for you but I did it myself for a girl scout troop project.

Sep 25, 2013
twodales in Home Cooking

What's for Dinner #244 - Slouching towards Fall Edition [Through September 19, 2013]

That smoked butt must have been honored to get washed down with a lovely Sancerre. ;-)
A few days back I had smoked butt on marbled rye and it was topped by a nice cole slaw. It was a winning combination.

Hope your time in SF was great. I've been busy working, working, working. I feel like that man in the old dunkin' donuts ad. "Time to make the donuts..."

Sep 20, 2013
twodales in Home Cooking
1

What recipe are you lusting after but have never found the "exact" one?

I think the yum yum is the dipping stuff on the side.

This is a possible recipe I found today. The shrimp is topped with the sauce and then steamed under a lid with mirin,

http://www.cookistry.com/2010/10/egg-...

Jul 25, 2013
twodales in Home Cooking

What recipe are you lusting after but have never found the "exact" one?

Also have been lusting over several Bandera restaurant recipes. Bandera is a small "chain"(5 Banderas in the U.S.) which is part of the Hillstone group. The roasted peanut cole slaw, corn bread, and the cheese dip are all so tasty. The chesse "dip"is a sort of pimento cheese only made with jalepenos instead of pimentos---all are terrific. I think I have the ingredients for the latter but need to play with amounts and technique. Anyone else craving these?

Jul 25, 2013
twodales in Home Cooking

What recipe are you lusting after but have never found the "exact" one?

The egg-oil/butter "batter" poured over shrimp at Japanese Hibachi style restaurants. Once it is poured over the shrimp/lobster it is steamed under a lid. It is usually called "Golden Shrimp" or the like. It is a thick yellow gloop. Supposedly a very eggy mayo. I have seen many way out there recipes. Very bad for one, no doubt, but oh so addictive.

Jul 25, 2013
twodales in Home Cooking

Summer Time ...What's your drink??

Yes cucumber and mint is a must for the Pimm's! I love a nice sangria too. I prefer Red sangria but white is good too.

Jul 19, 2013
twodales in General Topics

What's for Dinner #232-The Dog Days of Summer Edition #2 (Through Jul 18, 2013)

Will do as soon as I get off the conveyor belt I seem to be running on lately. Life is crazy...people are crazier! Will have 14 days straight of challenging work. Trying to get stuff done in the middle of all of that. Not much time for food either. Have a great time!

Jul 18, 2013
twodales in Home Cooking
1

What's for Dinner #232-The Dog Days of Summer Edition #2 (Through Jul 18, 2013)

Lucky house guests! That would be a nice event for the hub.
Maybe if I can get you my email you could advise me on best viewing spots etc. I think he would enjoy the "Flying on Water" exhibit. All depending on if I can drag him away from work for a few days.

Jul 18, 2013
twodales in Home Cooking

What's for Dinner #232-The Dog Days of Summer Edition #2 (Through Jul 18, 2013)

KP duty huh? My kind of guy. ;-)

Jul 18, 2013
twodales in Home Cooking

Summer Time ...What's your drink??

Lately have tossed back a few Dark and Stormy's. Of course Pimm's is always on the Summer rota too. This w/e looking forward to my friend's MaiTais. She does them to perfection.

Jul 17, 2013
twodales in General Topics

What's for Dinner #232-The Dog Days of Summer Edition #2 (Through Jul 18, 2013)

It is such a terrific game. The social aspect is a big part of it too. Great camaraderie!

Jul 17, 2013
twodales in Home Cooking
1