I tried making Scarpariello recently and realized I need to up my game there. Wasn’t even worth a photo.
I can’t even remember where I first learned of this dish but the one I had included whole cloves of garlic, crispy potatoes, chicken on bone, well browned sausage and a lighter quantity of sauce.
The recipe I followed online gave me a good reference for flavors but had way too many pieces of vegetables. Think I may use the ingredients then strain for more of a sauce like yours.
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That looks monsterously delish 
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5 days without a post in NJ? Did I miss a memo? Perhaps this culinary delight will draw some people out
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Used to eat those quite often growing up, along with pickled pig lips.
My new years day meal always includes cabbage and pig tails.
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Cross posted for my NJ peeps!
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Hey, congrats on the big news, what a great time in their lives.
Plus you hit the trifecta; big exciting family news, a giants likely win, and filet mignon. Superfecta if you throw in the weather.
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Mazel Tov!
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Congrats 
That’s an impressive wine and champagne bar!
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Lovely Peruvian dish !
Our Chef friend is in the process of starting a home delivery service of comfort foods and provided us with some delicious samples. Below is a link to the details and pictures in the main WFD thread.
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It’s official - I am a jerk … aficionado! OK, maybe I can be a bit of jerk now and then too, but let he who is without jerkiness throw the first stone. This salt-free mix from Penzey’s has converted me:
Although I’ve always enjoyed jerk chicken, I never really wanted to try to make it. Now the dish is in my weekly rotation. Marinate boneless chicken thighs overnight in a mix of a liberal dose of the powder with salt and sugar to taste. 30 minutes at 350 and viola! The recipe from Penzey’s says to use a little lemon juice but I have found that I prefer a can of crushed pineapple. This way I can boil down the marinade to make a sauce.
I wanted to post a pic of last night’s chicken but my son came home hungry at 2 am and ate all six remaining pieces!
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I have used Penzey’s in the past, good stuff.
This is Causa, riced potato with aji amarillo filled with shrimp salad.
This whole loaf garlic bread was served at a recent dinner. Didn’t have any as I had already had my fill of bread for the day, but it looked real tasty. Different bread than the usual. Could have used a bit more time in the oven IMO.
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Mrs. P repurposed salumi leftovers from Il Nido into a delicious pasta dish. Pictures in the main WFD thread below.
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Given Mrs. P’s skills in repurposing some of your leftovers, I think she would do extraordinarily well on a home cook’s version of Chopped!
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Thanks @heidicooksandbakes 
The only problem is that she is not good with time management She likes to take her time and make sure everything is perfect
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Comfort night. Chuck over Spinach and Mushrooms.
Been real comforting lately… Salchipapas.
And I figured out I can fry other stuff too! Nathan’s Fries.
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Criolla De-Licious!
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It’s like salt. We use it on everything.
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