I adore smoked duck breast! We still have one from our Nueske’s order in the freezer.
Your endive looks lovely!
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This was from my Christmas Nueske’s order, thanks entirely to your endorsement! Fabulous again.
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Leftover aloo gobi heated up in the microwave and naan on the side. It’s nice having a break from cooking sometimes…
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Oh, that makes me happy! Sharing foods we love with one another is such an important aspect of this site 
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Pretty uneventful day befitting of a lowly Wednesday. I finally got our set list for Mardi Gras done & sent it out to the boys, who signaled their approval 
One set list down, one to go. I also made rezzies at NYC and Philly restaurants for our whirlwind trip late March — looks like we have a nice variety of cuisines for that week/end.
Then I made another 3-can batch of tuna salad for our weekday lunches (lemon juice, celery salt, WWV, Worcestershire, sour cream, kewpie, capers, celery).
That abysmal wagyu slider last night somehow put me in the mood for a proper cheeboygah, just to overcome the trauma my taste buds suffered 
As luck would have it, we still had a couple of chuck & brisket patties from Wegner’s in the freezer, and we always have sharp American & sesame brioche bunz inda fridge/house — all we needed to pick up was iceberg and red onion at the supermarket.*
I made a boygah sawce with brown mustard, ketchup, kewpie, and one finely diced cornichon.
Last night’s leftover wings (3 each) heated & crisped up in the air-fryer were our appetizer in lieu of fries. Buffalo and Carolina mustard sauce, the latter of which I didn’t care for much, but my PIC liked it.
*with a detour to the Turkish bakery next door for more delectable pastries bc how can we not! 
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Wednesday night for me means Lamb Night (my wife doesn’t like the smell of lamb cooking, but is often gone on Wednesday nights, thankfully).
So - Lamb shoulder chops. I salted these at about 1.3% (by eyeball this time) then added some Mrs. Dash as they went into the oven. Cooked about 2 hours on low heat to about 125°F internal temp then seared hard on a carbon steel surfaced skillet.
I had a bunch of left over trimmings from a whole head of cauliflower (lots of just junk stuff from the stems, leaves, etc. but I like it) so I threw it in the pan also at high heat after the lamb seared, and it’s pretty good that way. A bit of salt and acid helped.
I also made a side salad of one avocado, several small tomatoes, regular manzanilla olives (pimento) and Castelvetrano olives, half a leftover English cucumber, and some acid/oil/pomegranate molasses dressing. The only screwup here was adding some L&P Worcestershire sauce which kind of muddied the whole thing. Otherwise it was really good (live and learn). The sunflower seed mix salad topping was really good on it, though,.
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Sunshine and fairly warm today. I got to do some pruning and repairs.
Stir fry over lo mein noodles. Pork tenderloin marinated in gochujang miso sauce and roasted, onion, garlic, snow peas, baby red bell, kos, bok choy, hoisin, sweet chile and a splash of tamari sauce. Sesame seeds. Pickled veg.
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Tonight’s dinner was a Pasta Bake using my experimental Bechamel sauce and a large kielbasa I found in the bottom of the freezer. It was actually pretty good, both Sunshine and I really liked it.
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Found a little packet (like half the size of normal ramen packets) of these new-to-me tom yum noodles. Stirred the spice and sauce packets into the hot cooked noodles, and added sesame oil, scallions, and furikake. The flavor was slightly spicy, tart, and savory. I also made sesame spinach, a HB egg, and the BF fried a little tofu for me. Very good and satisfying.
For himself, the BF made a sort of chicken ragu over olive-oil mashed potatoes (quite tasty!).
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that lamb looks spectacular!
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Lamb shoulder chops over here too @CCE!
I impulse-purchased some lovely-looking lamb the other day, with a notion to have Xinjiang / Sichuan cumin lamb. Seasoned them with the spice mix and cooked them sous vide to rare a couple of days ago.
Got home late after a long and mentally exhausting 2 days, and was glad they were ready to go. Seared in carbon steel and set aside, then I made the rest of the stir-fry mixture and added the lamb back in to coat everything properly.
Accompaniments were the last of the black fungus salad and lotus root salad, as well as blanched bok choy (not seasoned further because everything else was intensely flavored.
Plenty of lamb leftover, will have to make some more of the Chinese-style salads. Lamb prep will also be a repeat.
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Thanks! I wish I’d remembered to get a pic after cutting, because it was a nice medium rare.
@Saregama - nice! Thanks for posting the recipe link because I’ve never tried lamb quite like that.
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Dammit, now I want crispy tater tots.
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I love the flavor combination. I thought i had overdone the spices, but it actually could have taken more of everything, including the onions and garlic, so delicious,
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@Saregama - missed this, could you please re-post the recipe? Thanks! - NEVER MIND, JUST SAW IT ABOVE!
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Yeah, that’s too many tots for me! But I am adding them to my shopping list.
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Extra tater tots can become tot-chos! You can just bake as many as you want and top like nachos!
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