What's Cooking? (New Jersey)

Exceptionally lovely Penne Rigate Pasta …
Have a wonderful weekend.

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Thank you @Barca!
Enjoy your weekend as well!

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Same to you …
Thank you Paryzer.

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Saturday Brunch … Zucchine, Chèvre whole meal ecological flour crepés …



Leche de Tigre Ceviche (Red Snapper)


We had country ribs and a few other things. Pictures and details on the main WFD thread.

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Mrs. P made our favorite spicy Andouille sausage pizza and a magnificent chocolate sin cake. Pictures in the main WFD link below.

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Lemon curd ricotta stuffed brioche French toast with homemade blueberry compote. Messy & Delicious


Wow, looks delicious. Messy be thy favorite desserts.

Mrs. P made a decadent lobster Thermidor. Details and pictures in the main WFD thread below.
What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021 - #364 by paryzer

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It’s coming. Nice to bust out Smokey Joe.
Gochujang marinated pork, tomato salad, bao de queixao. Mmm.


That looks fantastic!!!

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Mrs. P made guacamole with chips to start. We also had country ribs with a dry Cajun rub and beef ribs with a coffee rub. I topped mine with thick and spicy bone suckin sauce. We also had TJ’s sweet potato fries. It all went great with an excellent French Syrah.


So this is bubbling on the stove right now. I like to leave it to simmer for a long time. Just before dinner I’ll add the shrimp and serve with white rice.

I don’t make gumbo often, but when I do it’s more like a chicken, andouille, and shrimp stew.


Fried chicken thigh bites, salsa criolla and aji amarillo.


Mrs. P made smoky and spicy Andouille sausage, peppers, and onions. It was delicious as always.


Posting my leftover toaster oven meal to ask about concolon and socarrat, the almost (not like mine) burnt parts on the bottom of the pan after making rice or paella.
That there are names for it indicates that others also have an affinity for well-done, crispy rice.
The photo shows well-burnt rice. I want to find concolon or socarrat in the wild. Not so burnt like tonight’s dinner.
There was lomo saltado under the burnt rice.


Shredding. Beef and Chicken.


The almost finished product. This all came out of a yearning to cook stuffed peppers for the first time, GF dislike of ground beef, and a random jar of TJ Hatch green chile salsa.


Nice looking peppers!

In my experience, the best way to eat stuffed peppers is when they are almost falling apart. The stuffing is unimportant and I’ve made veggie, meat, meat and rice, veggie and rice, and whole grain.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2