that looks delicious! i love the idea of the garlic sauce too.
i’ve made this before but yours looks great. do you follow any particular recipe?
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For this batch I followed this recipe more or less:
I figured a site named Red Beans and Eric might be a good resource for this dish 
I used pickled pork, used a recipe from that site as well:
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Tonight’s dinner was pork Wontons with peanut sauce and they were delicious! Someone at the next table had deep fried wontons so niw I know what I’m getting next time 
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Saw my mom at the nursing facility and then went to go eat my feelings. Tater tots with steak tips and wings (sauce on the side). Rosé for me and IPA for him.
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Decided to move what I was going to make tonight to tomorrow. With the expected rainy and cooler weather, it’ll work better.
So made it super easy tonight to use up some bits and bobs: cremini mushrooms and red bell pepper were sliced and chopped and sautéed. Added two eggs whupped with a pinch of dried thyme, s/p and a blup of heavy cream. Added the last of some pepper jack cheese towards the end of some slowing cooking.
Topped with minced parsley, and served with a toasted slice of Brioche bread.
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The toast appears to have had TPSTOB applied - it looks so inviting!!
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My poor dude was mighty hungover today, which made our mid-day workout even more fun than usual 
We treated ourselves to a taco lunch afterwards, then ran some errands — like picking up a brooder’s dozen (that’s 9 eggs) from my buddy, cashing last night’s check so I can pay my guys at the private party we’re playing tomorrow, and getting groceries for our last week stateside 
WFD was a pork noodle stir-fry: I had the other half of the pork tenderloin to use up, as well as some bok choy in the crisper that had def seen better days. I grabbed a small container of sliced shiitake at the store to add to the wok party, which started off with garlic, ginger, and enough Thai bird chilies to make us hack while I was cooking (yet we still needed kumquat hot sauce — I need to remind myself to add half of them later in the cooking process so their fire isn’t all gone/in our lungs), then added the onions, bok choy & shiitake. Removed those, then fried up the pork, added the veg & shroom mix back in, and finally the noodz. I used “oriental-style” egg noodles we sometimes add to our hot pot at the end, and they worked out lovely. They do not take 2 min to cook, however, regardless of what the packaging says. Try more like 10 min… 
Recipe was very, very loosely based on this one. Love a fridge clean-out meal that comes together like that.
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How do you interpret “bittersweet” paprika? I found some in my Christmas stocking, but I’m not sure how to use it. 
I hear ya’, sistah…
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That looks very nice!
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I made the sheet-pan scallion chicken that @MsBean suggested, and thought it was great. We had it with brown rice-quinoa blend. I used b/s chicken thighs and they worked perfectly.
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Calzone, with ricotta, mozz, parm, red pepper flakes, sausage, spinach, onion, kalamata olives, salt, and pepper ( in that order). Homemade marinara dipping sauce to go with. Salad greens in vinaigrette.
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Haddock and chips, shrimp, scallops, coleslaw and Caesar salad from my chippie in London, Ontario. We ate while the chips were hot so I didn’t get too many photos.
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Some family angst here for me lately on several fronts. Somehow I feel the urge for tater tots.
Finally figured out that the Whole Foods small bag of organic tater tots works for all 3 of us here without a huge bag to tempt us.
Feeling for you and hoping it gets better for all of you.
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Thank you! She is doing much better, temperament wise, than where she was about a week ago. But, it’s going to be a journey. I’m just glad we were able to move her closer to me.
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Dinner out tonight with mom following a lecture nearby (about herbs and botanicals in liquor production).
I used to give this place a lot of shit for one reason or another but recently have come to appreciate this restaurant in the boring wasteland I live in, where going to a restaurant after 8 PM is considered “late night dining”. The food is actually quite decent, and the martini more than serviceable.
App was lemon-pepper clams. Mains were the house sirloin (me) and an open-faced turkey sandwich (mom). My steak was a tad overcooked but still juicy and tender, so whatever.
Good Bombay martini.
Left this on the white board after my lecture. The extent of artistic ability! 
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Margarita, Latin music, chicken and poblano mole and rice. Chopped chicken thighs seasoned with s&p, cumin, coriander, Mexican oregano, chile powder, sauteed with onions, garlic and poblanos. Added a splash of chicken broth and Dona Maria mole. Served over rice, cooked with green onion, garlic, Fresno chile, chicken broth and sazón. Little gem, red onion, kumato, avocado salad with Jalapeno Ranch Dressing. Dressing is a NYT recipe except I used Fresno chile.
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We enjoyed another outstanding dinner at Fiorentini in Rutherford, NJ, including oxtail tortelloni; lamb croquettes; risotto; bottoni; hamachi crudo; tuna tartare; burrata. It all went great with a couple of excellent cabernets. The menu is included at the end with more details.
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