First set of pics … deep fried test turkey, it was quick and it was surprisingly delicious and we didn’t burn the house down but I wanted the aroma of roasted turkey wafting through the house for TG so we ended up going the traditional route. Followed Kenji’s " how to deep fry a turkey without killing yourself … we succeeded
Rack of pork, rib end of loin … mashed, defrosted stuffing from TG, didn’t bother to add veggies he wasn’t interested … another day of physical labor another hearty meal … nothing green to see here, move along … back to salads tomorrow
Mrs. P made acorn squash stuffed with shrimp sauteed in duck fat that we saved from the duck breast that she made last week. It was also stuffed with butternut squash puree mixed with fresh garlic, thyme, coconut milk, heavy cream, and chicken broth This was inspired from a dish that we had at Samba Montclair. I posted this on Instagram and Samba said ‘that looks amazing and delicious’ He also featured my post as a ‘story’ on his Instagram site
Justin made restaurant-quality Chicken Cordon Bleu tonight. It had been ages since I had this dish and mentioned it the other day, so he tackled it to surprise me. Served with Parmesan mashed potatoes and asparagus sauteed in butter and Dijon mustard (I made that one). Certainly not a great meal for the waistline! I was stuffed!
Mrs. P made an awesome pulled duck leg confit pizza with red and yellow sweet peppers, chopped scallions, red onion, mozzarella, and olive oil The duck leg confit was mixed with hoisin sauce, fresh garlic, grated ginger, soy sauce, and Chinese 5 spice. It went great with a 2016 Tobia Tempranillo which could sit in a cellar for another 10 years and still not lose it’s punch.
Pizza night for me too. I can’t remember the last time I ordered one. Probably close to two months now. The Shop Rite pre-made dough is pretty good, and $2 a ball. It then takes exactly one bag of cheese per pizza after the dough is rolled out. Very easy to price out a pizza. I’d say two homemade “specialty” pies cost between $12-15 total as opposed to close to $30 getting them takeout. (@seal I think a clam pie may be next Sunday’s venture…)
I usually make one white pie (no ricotta, but with onion and fresh garlic) and then a more interesting one. Tonight’s second contained grilled chicken, barbecue sauce, red onions, and Monterrey Jack cheese. It was delicious.
Clam season is a winter thing. I can tell you exactly where to go. During low tide you can walk out to the middle of the navesink river and go to this sand bar. It is wild
This was inspired from a dish that we had at Samba Montclair. I posted this on Instagram and Samba said ‘that looks amazing and delicious’ 
He also featured my post as a ‘story’ on his Instagram site 
I’ll convey the message to Mrs. P.
