What's Cooking? (New Jersey)

[paryzer (Eli Paryzer)]

We had an excellent charcuterie dinner mainly courtesy of D’Artagnan. Details and pictures are in the main WFD thread below.

What's for Dinner #64 - This Year's Almost Over, Thank Goodness! Edition - December 2020

We enjoyed an excellent charcuterie dinner mainly courtesy of D’Artagnan. We enjoyed duck and chicken leg confit, uncured applewood smoked and hickory smoked bacon, uncured applewood smoked heritage ham, smoked chicken, andouille sausage, chicken sausage with apples, roasted delicata squash, Humboldt fog cheese, drunken goat cheese, 60 day aged gruyere, onion focaccia bread, various crackers, caramelized onion jam, cranberry cherry cabernet conserve. It all went great with an excellent red blend…

[Roro1831 (Roland)]

The start of the annual turkey and andouille gumbo.
Stock being made from the fried turkey carcass

[paryzer (Eli Paryzer)]

We enjoyed another excellent socially distanced dinner at our friends’ home. Details and pictures are in the main WFD thread below.

What's for Dinner #64 - This Year's Almost Over, Thank Goodness! Edition - December 2020

We enjoyed another outstanding socially distanced dinner at our friends home Saturday night. We enjoyed melt in your mouth tenderloin of beef topped with a persillade sauce. It was cooked on top of the potatoes so the beef flavor was soaked up in them. There was white asparagus on the side. We also had shiitake mushrooms on toast topped with a fried egg; crunchy crab rangoon; mini appetizers of focaccia with apples and prosciutto, mini spinach pies and quiche; pasta with scungilli and shrimp in …

[Barca (Barça Alejandra)]

Grand fan of escargot !!

Same to you and all our best wishes.

My my ! Foodies absolutely. I see you had a feast !

Thank you for replying.

[HaniBee121 (Ana)]

The last Monday of 2020… finally prepared all morning , slicing and dicing, then simmering an all organic combo of beef , pork, veal and veggie heavy bolognese ! Super delish and “cozy” . Happy Monday y’all .

[seal (David)]

Finally 2021, and time for … sou vide?

I watched a few videos about sou vide chicken breasts. Half said they come out lousy and half said they were the juiciest ever. So I bought the jumbo pack this morning at 6 am at Wegmans ( sidebar - hardly anybody in the store!) I made three separate vacuum sealed bags of two breasts each and went to work.

I followed the middle road and set it at 140 F for 3 hours. Unfortunately, one bag wasn’t fully sealed, so chicken soup. But I soldiered on with the four remaining breasts. A quick pan sear later and I was ready to eat.

These came out moist and delicious. Oh, and I went with only the Penzy’s Tsardust seasoning.

[HaniBee121 (Ana)]

Looks amazing!!

[CurlzNJ]

I thought, “Irish guacamole?“ And realized you mean mashed potatoes!

[paryzer (Eli Paryzer)]

Inspired by @gcaggiano dinner the other week Mrs. P made bacon, apple, and bleu cheese stuffed pork chop. Pictures and details in the main WFD thread below.
What's For Dinner #65 - the Brand New New Year's Edition - January 2021 - #312 by paryzer

[paryzer (Eli Paryzer)]

Mrs. P made a coffee rubbed duck breast. Details and pictures in the main WFD thread.

What's For Dinner #65 - the Brand New New Year's Edition - January 2021

Mrs. P made a coffee rubbed D’Artagnan magret duck breast with sides of roasted delicata squash and TJ’s sweet potato fries. I had a cranberry, cherry, cabernet conserve (not pictured) with the duck. It all went great with an excellent Chateauneuf Du Pape. [image] [image] [image] [image] [image] [image] [image]

[seal (David)]

A mashup I call “My Italian Aunt Climbing a Tree”

Spaghetti with Porky Chinese Hot Sauce

[paryzer (Eli Paryzer)]

Mrs. P made penne pasta with smoked salmon. Below are details and pictures in the main WFD thread.

What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021

Mrs. P made penne pasta with smoked salmon, capers, olives, garlic, fresh parsley and basil It all went great with an excellent red blend. [image] [image] [image] [image] [image]

[Barca (Barça Alejandra)]

Exceptionally lovely Penne Rigate Pasta …
Have a wonderful weekend.

[paryzer (Eli Paryzer)]

Thank you @Barca!
Enjoy your weekend as well!

[Barca (Barça Alejandra)]

Same to you …
Thank you Paryzer.

[Barca (Barça Alejandra)]

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

(CATALOGUE PROJECT)

[KAOSKitchen]

Leche de Tigre Ceviche (Red Snapper)

[paryzer (Eli Paryzer)]

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

What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021

We had country ribs with a Cajun dry rub and Trader Joe’s sweet potato fries, as well as a spinach dip, with crispy pita chips, that I ordered from my chef friend. It all went great with an excellent red blend from the Willamette Valley. [image] [image] [image] [image] [image] [image]

[paryzer (Eli Paryzer)]

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

What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021

Mrs. P made our favorite spicy Andouille sausage pizza and a magnificent silky chocolate sin cake with coffee whipped cream, fresh fruit, and cherry, cranberry, and cabernet conserve. It was inspired by Cafe Sbisa in New Orleans (opened since 1899 but currently temporarily closed). It all went great with a nice French red blend. [image] [image] [image] [image] [image] [image] [image] [image]

[hcentro]

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