Eli, I use Panko bread crumbs which make incredibly crunchy fried chicken breasts. But I’m intrigued by the use of matzoh meal. Do you know if he used straight matzoh meal, or did he mix it with bread crumbs?
That sounds interesting. Is she frying the shrimp first or frying the whole thing together? I’m trying to wrap my head around this one lol
Roz, I’m not sure if he mixed the matzoh meal with anything or used it straight. I know that Mrs. P always used panko bread crumbs when frying anything.
She fries the shrimp separately, and then mixes it together with the pureed butternut squash, into the carved out, and cooked acorn squash. There are other ingredients as well.
We had another fabulous dinner at Tillie’s Saturday night.
The outstanding comped dish of the night was Diver sea scallops with collard greens, ham, pickled chiles, salmon roe, and Meyer lemon.
We also split an entree of crispy and juicy fried chicken that was brined in soy and vinegar and drizzled with honey, with a side of mac and cheese. We had this as an appetizer. Mrs. P had her usual Cajun shrimp and grits as an entree. I had a fork tender braised beef brisket with mashed potatoes, green beans in a port demi glace.
For dessert we took home an excellent homemade caramel pecan tart
It all went great with a 2014 Domaine De Marcoux Chateauneuf Du Pape.
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We had another excellent dinner at Tillie’s Saturday night.
The outstanding comped dish of the night was lollipop chicken that was smoked overnight in a chili and garlic glaze. It was smoky, spicy, juicy, and very meaty. It had Johnny’s name written all over it 
We also shared an excellent duck gumbo with okra and chicken andouille. Below is a split portion. I had the fork tender beef brisket and Mrs. P had the shrimp and grits again. It all went great with an outstanding Domaine Lafond Chateauneuf Du Pape.
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chicken lollipop looks excellent
I had purchased duck lollipop but they were not smoker like these ones
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Thanks ccj! They were delicious. They were smoky & spicy.
The whole meal looked so good! Can’t decide which is my favourite dish! Maybe the beef brisket! No, Mrs Shrimp looked even better! Like that lollipop chicken too!
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Thanks naf! Everything was delicious. Mrs. P’s ‘last meal’ dish is the Cajun shrimp and grits It is nice and spicy and different than most shrimp and grits preparations that are in a white buttery sauce. She orders it every time.
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That whole meal looks wonderful! Nicely done. Those chicken lollipops look like they were done right. I have tried to make them a few times in a Cuban version but never really nailed it. I may have to try smoking them then flash frying to get the skin crispy.
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We had another fabulous dinner at Tillie’s. This is our favorite time of the year; soft shell crab season. Chef Wirt generously comped us with some crispy matzo flour crusted soft shell crab with black rice, pearl onions and pea greens. Mrs. P also had an entree of soft shell crabs as prepared on the menu. We also started of with the awesome smoked slab bacon. I had the crispy panko crusted chicken thighs as an entree. We took home the always excellent key lime pie for dessert (no picture). We had a 2012 Valdez red zinfandel that can probably be cellared for another 10 years and still be great.
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It’s one of Mr n’s favourite. The crabs looked big, the ones we had were smaller.
Delightful meal, as usual!
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I’m not sure which one looks better, the crab or bacon!
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That house cured bacon is no slouch. It goes great with the port wine mustard and charred slaw.
We had another sensational dinner at Tillie’s with @Rich and his lovely wife. Details and pictures are in the main WFD thread below.
What's for Dinner #46 - the June Is Busting Out All Over Edition - June 2019
We had another fantastic dinner at Tillie’s. Details and pictures are in the below link.
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Tillie’s just got an excellent write up by Esther Davidowitz, so it’s not just me that likes it 
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We had another excellent dinner at Tillie’s.
The outstanding comp of the month was tender grilled octopus with red kidney beans, scallions, and pork in a spicy romesco sauce. I also brought a nice bottle of wine for Chef Wirt as appreciation.
We also shared an excellent smoked pulled pork shoulder with red cabbage and grits.
For entrees Mrs. P had pan roasted swordfish with sweet corn, NJ chanterelles, and giardineira. I had a dry aged grass fed rib eye with green beans, spinach, and blue cheese. It was cooked Pittsburgh style with a nice char on the outside and perfectly medium rare on the inside. It all went great with a 2015 Muga Reserva Tempranillo. Thanks to @Barca for your excellent wine recommendation!
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