Respect
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(post deleted by author)
Damn, that looks so good! I’m crossing my fingers for Sichuan delivery tonight 
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It was my personal Thanksgiving day today. Scooby Snacks around 11 a.m. of Manchego cheese and quince paste, topped with a Marcona almond; prosciutto; red grapes; Wegmans cave-ripened mild Triple Crème cheese with rosemary/sea salt crackers; cashews; and clementines. I won’t win any charcuterie board awards, but it tasted good to nosh on while I was preparing other dishes for the day.
Dinner was a roasted turkey breast, dry-brined for 24 hours with kosher salt, freshly ground pepper, minced fresh rosemary and dried thyme, roasted at 325° for about 2 hours, with homemade gravy.
Sides were sour creamy mashed potatoes; roasted halved Brussels sprouts and sweet potato cubes, drizzled with olive oil and maple syrup, and tossed with some fresh and dried cranberries and whole salted almonds near the end of roasting (supposed to be pecans, but I didn’t have any in the freezer); glazed carrots; steamed green beans with toasted almonds; and homemade cranberry-orange relish.
Wine was some 2018 Grgich Hills Estate Chardonnay, and dessert will be a slice of a rustic French Apple Tart with some French Vanilla ice cream.
Lots of leftovers. 
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What a feast!
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We enjoyed another excellent dinner at Drew’s Bayshore Bistro in Keyport, NJ, including a humongous tender blackened butterflied pork tenderloin; scallops with butternut squash risotto; BBQ shrimp; sweet potato and Andouille sausage empanada; beet salad; and crab and crawfish bisque. It all went great with an excellent Malbec and cabernet. There were plenty of leftovers.
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Another immensely enjoyable family dinner at ’ New Choice, Richmond Hill '.
Nothing fancy or out-of-the-ordinary. Just a few well selected, humble and rustic traditional wok-hay dishes, nicely prepared and executed…very reasonably priced!
A la carte menu for 5 comprised of:
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Wok-seared Veal short ribs with onion and sweet Teriyaki sauce
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Sauteed BC Clams with Black bean sauce
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Fried pork chop with Thousand Island Dressing glaze
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Stirred fried sliced beef with seasonal greens (Choi-Sum)
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Stirred fry house cured salted pork with flowering chives and tofu
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Stirred fried lotus roots with brown fermented bean curd
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Sauteed New Zealand mussels, spicy Thai-style
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This looks and sounds so good.
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It tastes amazing too! Very complex and exotic flavour profile!
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Lamb chops from the nearby farm, sour cream mashed potatoes, roasted Campari tomatoes stuffed with spinach, cheese, chopped Marcona almond stuffing leftover from Tgiving stuffed mushrooms.
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I never thought of stuffing Campari tomatoes; we buy them all winter, perhaps I’ll try!
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Ritzy Palace, Markham " - Going bonkers with our
overboard Dim-Sum ordering!
It has been ages since my family and I had lunch at this popular Dim-Sum venue. Today, behaving like a bunch of newly released and famine gulag captives, the five of us ‘foodie wacko’ went nuts and ordered 17 dishes!..with the intention of bringing home some excess for afternoon snacks!
Well! Were we wrong!!..'cos we devoured everything!!
The 17 dishes were as follows:
- Harm-sui-gok, fried savoury chewy doughnuts
- Egg custard tarts
- Fried Squid tentacles with seasoned salt and pepper
- Pan fried Turnip cakes
- Pan fried lotus root, shrimp and meat patties
- Water chestnut and green beans sweet jello cake
- Fried Spring rolls with shredded chicken and taro
- Steamed Har-Gow shrimp dumplings
- Steamed Pea sprouts and mixed veggie dumplings
- Steamed pork Siu-Mai dumpling
- Steamed baby Cuttle fish in curry sauce
- Steamed beef tendons in savoury Chiu-Hau sauce
- Steamed beef tripe with ginger
- Steamed bbq pork - Char-Siu-Bao
- Steamed Chicken feet with black bean sauce
- Steamed lotus leaf wrapped glutinous rice
- Steamed beef meat balls with aged tangerine peels
Overall, quality and selection is still good, superior than a lot of their nearby competition. However, with closer scrutiny and based on my recollection, I found certain of their staple dishes have gone a touch down hill. Thankfully, these were offset by the introduction of a few fine, new products…the one special stand-out being the unique and tasty ’ Fried diced lotus root and shrimp patties '.
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That’s epic! I love this story!
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Pretty decadent: stuffed portabellas and leftover sour cream mashed potatoes turned into a loaded situation with scallions, a little bit of bacon and grated sharp cheddar. I was worried it would be stodgy but it somehow puffed up almost like a soufflé. Delicious!
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WFD folks if you’re looking for some Dec dinner inspiration, or would enjoy cooking along from a book with other Onions, head over to the COTM voting thread — there are 3 books to choose from:
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Bright flavors on a dreary Sunday: NYT lemony shrimp & white bean stew (augmented with a bag of spinach, a whole onion & a fennel bulb; sadly, no leeks to be found). A house favorite.
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We love that recipe, too.
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