Query

[mabfan]

What should we have for dinner tonight?

ETA at 8:17 pm: We ended up with wraps from Rubin's.

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Comments

[jamietr.livejournal.com]

I am wondering the same thing myself. Leaning toward leftovers, if that helps.

[saraphina-marie.livejournal.com]

I'm having homemade quiche!
Does that sound good to you?

[mortuus.livejournal.com]

Fruit salad.

[goldsquare.livejournal.com]

It is likely too late to help you - but NOT what I had for dinner tonight (swordfish) - but perhaps what we had for dinner Friday night.

I decided to grill everything. I made grilled peach salsa for fish, I seasoned salmon steaks with a home-made dry rub and grilled that, I grilled corn, I marinated zucchini (quartered long ways) in mirin, sushi vinegar and italian spices, and grilled those. A few other minor details are lost to memory...

Recipes available.

[mabfan.livejournal.com]

Oh yes we will want recipes.

[goldsquare.livejournal.com]

The relish was a "slap-together" affair. I cut 2 ripe-but-quite-firm peaches in half, and removed the stone. Grilled them cut-side down, and when there were nice grill marks, flipped and grilled the fuzzy side until some juice naturally formed in the stone-cavity. At the same time, I picked a hungarian pepper (think "red colored jalapeno") and grilled that until it had a nice char on all sides. (Nicely: these took near equal amounts of time.) I set that aside while I cooked everything else. Took them both inside, and made a fine dice of the pepper, and a coarse dice of the peaches. From the garden, I grabbed 4 medium sized leaves of lemon-balm, and 5 large mint leaves. Those were sliced longways, and then chiffonade, as well as a nice fistful of flat parsley. Mix. To that I added about a third of a finely diced shallot, and some salt. Mix, eat. It was spicier fresh than it was the next day. (You can easily substitute for the lemon balm with almost any green herb and a squeeze of lemon. I bet thyme would have been very good.)

The rubs? To be honest, I have no good recollection of what went in the rubs. One was brown sugar, shallot salt, paprika, dehydrated onion, and some oregano, black pepper, not truly measured. The other was white sugar, kosher salt, paprika, black pepper, and mixed italian herb blend seasoning. Also not measured. The total made about 1.5 tablespoons each, which was more than enough to season the salmon.

[sdelmonte]

I have tons of hummus. Can I e-mail it to you?