Korean-inspired Chicken Salad - cooked chicken breast, blanched green beans, red cabbage, cherry tomatoes, scallions, cucumber and pine nuts are mixed with a sauce made from pureed pine nuts, mustard, lemon juice, gochujang and water.
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Tonight I made Milk Street’s paprika-rubbed pork tenderloin, which was, to quote my DH, “a decidedly mediocre recipe.” Sides were succotash (corn, asparagus, green beans, shallot, and cherry tomatoes sauteed in butter and finished with dill, cream, and a smidge of lemon pesto) and a failed pesto rosso egg noodle (ew, Aldi). I added cottage cheese and cream to the latter and still no one liked it. You lose some 
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Well, at least it looks good.
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If you haven’t already tried it, take a look ar Milk Street’s pinchos morunos recipe for pork tenderloin.
It’s one of their early recipes that I loved (and have recommended here often).
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I’ve made it and liked it fairly well!
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Nicely spicy harissa lamb hand pie from the posh butcher and a salad. Tasty ending to what has been A Week.
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Dinner tonight was a sparse chicken salad. I used poached chicken breast, leek and spinach. I will be buying more veggies on Sunday.
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Some more last minute HR laptop work. Actually, more helping my Controller pulling together the docs needed to submit the info I couldn’t do while hospitalized. And of course it was due by the 15th. He got it submitted. Year end is always such a PITA.
Remembered to go downstairs to get the last boneless pork chop from the freezer to defrost. Tsardusted it, pan-seared, and into the convection toaster oven to finish. An apple cider reduction made in the skillet, strained, and a tiny bit of cornstarch whisked in to slightly thicken.
Leftover Basmati rice and steamed broccoli with fried shallots as the sides.
Water.
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Treating myself to a special yet simple ’ home-alone ’ dinner tonight…Quasi Shrimp egg noodle lo-mien with freshly shucked Canadian Snow Crab meat and Braised sun-dried Abalone in ’ Shang-Tong ’ and oyster sauce.
The complexity and umami level of the taste profile is out-of-this-solar system!
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I had hamburger to use up. DH wanted chili dogs, I wanted…not chili dogs. So I made a big batch of chili gravy (just hamburger, onions, garlic, ground chiles, cumin, beef stock and some flour to thicken) and ate my serving as Frito Pie (with pinto beans, shredded cheese, pickled jalapenos and sour cream on top). I think I got the better end of the bargain!
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An ad hoc chowder - Manhattan style with BC king salmon and halibut. Seafood stock, bacon, leeks, celery, garden spuds, cream, and seasonings. Leftover angel biscuits re-warmed from the freezer.
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A windy, rainy day, hot and spicy soup hit the spot. I added bird’s eye and shishito peppers. Pickled veg. More gin and jazz.
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We enjoyed another excellent dinner at F1rst restaurant in Hawthorne, NJ, including lamb chops with potato au gratin and spinach; herb crusted cod with wild mushrooms, green beans, cauliflower puree, almonds, chardonnay butter sauce; gnocchi with roasted butternut squash, toasted walnuts, Maytag blue cheese, sage brown butter; calamari and artichokes with Roasted red peppers, kalamata olives, lime “Caesar” aioli. It all went great with an excellent cabernet and red blend.
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Your Chili Frito Pie for the win! 
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Nice!
Scottish salmon with a lemon Riesling beurre blanc, butter poached scallops, scalloped potatoes, green salad with pomegranate.
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BF made a new batch of dashi and more agedashi tofu, this time with radishes since we were out of daikon. So good!
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Made Frittata
for the lion of winter last night expected today . So far the lamb showed up . See what tomorrow brings .
Frittata with steamed Brussels sprouts . Hot honey over the sprouts. Cheers.
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Are you flavoring your water at all?
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Manhattan style or Boston?
