Brazilian style shrimp stroganoff, adapted from NYT Cooking:
The small amount of ketchup was too much ketchup. Oh well.
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Grilled out beef fajitas, poblanos, onions. Doctored up refried beans topped with cheddar. Fresh made tomato, jalapeño, raw onion, avocado and cilantro (w/chopped stems. That’s where the flavor is.) For him, I personally don’t care for raw tomatoes and onions.
Here’s my plate .
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Leftover pan pizza from the freezer, along with romaine tossed in a homemade Caesar dressing. No croutons in the salad - the pizza fulfilled that bit.
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Here’s something that Harters may recognize: Bedfordshire clangers. They’re main course and dessert in one. The clanger has a pastry dam down the middle that separates the minced pork with onions, sage and apples on one side from the apple-raisin-spice pie on the other.
Clangers were supposedly invented by lady hat-makers of Luton so their husbands had something to eat while they themselves were at work. Originally they had a suet crust, but these are made with a buttery, shortcrust pastry. I’ve never made them before but I can see these popping up in the future, especially for road trips and picnics. As the Big J says, “Delicious!”.
The pie in front is a complete clanger, with both sweet and savoury fillings. It has a diameter of 10 inches. The left side of it is the sweet one and is sprinkled with sugar. I made three of the large pies. The one in the back is a smaller version containing only the savoury pork filling.
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Chicken pot sticker soup. Ginger, garlic, carrot, mushrooms, chicken broth, soy sauce, spinach, green onions. Sides were cucumbers and shallots in a chile crisp, rice vinegar, sesame oil dressing and blistered shishito peppers from the garden.
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A sazerac as I admire my mise en place. Deviled eggs, oysters rockefeller with sorrel from the balcony, low country seafood chowder. And now you know what I’ve been up to today.
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Last night:
Curry noodles with chicken and broccoli.
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Tonight:
Dinner with friends. I made Sardine Rilletes for the appetizer and rum chocolate chunk brownies for dessert. My friends made a French chicken stew, shrimp with garlic, roasted baby potatoes, and a big salad of romaine, asparagus, and peas.
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A sort-of takeoff on eggplant parm. Breaded and pan-fried Japanese eggplant slices, with layers of prosciutto, San Marzano tomato, and mozzarella. With farfalle and EVOO, grated romano. The eggplant was nice and crisp, the mozz not quite gooey enough.
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I’ve made this before, but wanted to share it with a new member of the forum @iheartcooking who had inquired about vegetarian and vegan ideas.
Tonight’s dinner was a Potato, Onion & Carrot casserole. It is not vegan as it has cheese and eggs in it. I imagine vegan cheese and chia eggs could be substituted in to make it vegan. I made this casserole as potatoes were on sale and I’ll get 6 servings out of it (3 meals for my girlfriend and I). It is both filling and YUMMY!!
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It looks like a still life painting 
Your sazerac looks good.
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Romaine salad with Buffalo rotisserie chicken, pickled red onions, tomatoes, green and Kalamata olives and shards O Parm dressed in the usual Dijon/red wine vinaigrette.
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I might actually kill [edit - not you, just someone] to get take-out smoked hock like that. Never seen it around here (just grocery store pre-preg stuff, and that not half as good looking as the real deal you got).
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Pretty easy as long as you can keep the bits from floating to the air interface (mold issue if so). Three of my kids now make their own kraut.
I couldn’t be prouder. And a bit snarky about it, because they used to complain about the “farty” smell the whole time they were growing up.
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Beef blade with red wine, onions and Italian herbs. Kind of blah.
Gruyère grits, which we liked
Homegrown spaghetti squash with maple syrup
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Paturi Macch, from leftover sauce I found in the freezer from my Cooking From The Gunpowder Cookbook thread. I used salmon tonight, wrapping the mustard and coconut marinated fish in foil and cooking it in a 400F convection oven for 12 minutes (8 oz. filets). We had this with basmati rice and steamed cauliflower.
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Tonight was leftover bangers, fake mash, and kielbasa. I’d made about 7 pounds of the bangers last Thursday for my son’s birthday party on Friday. I ground up the kielbasa maybe Monday or Tues, so it was getting pretty old (I cooked it all on Wednesday, I mean. It hasn’t been sitting raw for a week).
The fake taters are cauliflower that I nuked and added some cheeses to. It’s pretty good but I over-did the fats between the cream cheese, butter, and dry cheeses (parm and romano that I shredded). While I was nuking the cauliflower I seasoned it with a few shakes of Badia’s Complete seasoning, and also a few shakes of their Everything Bagel seasoning (both of which I recommend) plus extra salt.
Edit - crap, forgot to the add the photo here (but at least I remembered to take one this time). Here `tis:
Anyone interested in making home made bangers and mash, I like this recipe (for the meat and gravy - both are seriously kick butt; I prefer my own standard taters recipe):
https://twoguysandacooler.com/tag/bangers-and-mash/
Edit2 - I also have been using his recipe for making the kielbasa, except I don’t follow his low-slow smoking technique as I’ve found it to really toughen the heck out of the casings.
And I kinda-sorta followed Nagi’s recipe for the cauliflower “mashed potatoes” at
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That coating/crust looks extraordinary!
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