This was very rich but very good. Halved the recipe. Upped the RPFs . Would add more brussel sprouts. There was red wine.
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Wow, cool combo!
I wasn’t sure about it but it was fabulous- although as I said, very rich. My sausage was from Heavy Metal Sausage and was wonderfully spicy.
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Repurposed latkes and smoked trout from Christmas brunch to make cullen skink. I feel very resourceful.
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Resourcefulness was the name of the game last night for dinner here, too. Defrosted Honduran bean soup, a batch of quinoa, and leftover Veracruz sauce and browned some ground chicken. Combined chicken with the sauce for a quick picadillo and served over the quinoa with soup on the side. Avocado on all. Delicious.
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Nominations for DOTQ and COTQ are up!
@biondanomina, your 2nd link for COTQ is broken with a return in the middle.
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Oops, thanks Linda! All fixed. 
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A sausage, spinach, and tortellini pasta dish for dinner tonight. The ricotta and spinach tortellini I got from Ocean State Job Lot was cooked to package instructions and drained, holding back some pasta water.
One sweet Italian sausage squozen from its casing was sautéed in some olive oil in a large skillet and then removed from the pan. About 1 cup of NatureSweet Cherub tomatoes were added to the oil in the pan and sautéed until they burst.
I added a blend of Mutti Passata tomato puree, tomato paste, and white wine to start a sauce, with dried basil, parsley, and garlic powder sprinkled into the sauce as it cooked.
The cooked sausage was put back in, and then a small container of baby spinach was folded in with tongs to wilt along with some pasta water and then the tortellini. About 1/4 cup of heavy cream and more white wine added as I needed it.
Plated with some grated Parm-Reg on top. Not too bad.
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Tonight’s dinner was pulled pork from the freezer on toasted whole wheat buns with slaw vinaigrette, buttered broccoli, and leftover cranberry sauce.
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Still drizzly out, still sniffly inside. What else to do but watch the steady rain fall while the kitties wrassle each other high on the ‘nip? Zackly 
Was drawing a blank on dinner & we were both turkey souped out, so I just heated up the pea & mint soup from the FM and added a few black tiger shrimp.
We cut off a few slices of the ciabatta & had it with Boursin (most idiotic food packaging, right after bacon) and TJ’s Pavé.
Even though I hadn’t eaten all day I wasn’t particularly hungry, so that was it for dinner. My PIC’s feeling better, and I hope my crud won’t move into my chest before our NYE gig. After that I really DGAF.
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downWe enjoyed another excellent dinner at Falcone in Lincroft, NJ, including a juicy pork chop with hot and sweet cherry peppers, cipollini onion, aged balsamic, and fresh herbs; whole branzino; seared octopus with sicilian olives, artichokes, and capers; calamari oreganata; and meatballs with ricotta. It all went great with a couple of excellent cabernets.
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Yotam Ottolenghi’s cod cakes in tomato sauce from Jerusalem. I use halibut. I’ve mentioned in other posts how mincing halibut is one of my least favorite preps, but it’s so worth it when it comes to fish cakes – toothsome, yet so tender! With the seasonings, the whole house smells great.
This dish makes plenty of leftovers for the two of us, but I’ve always felt slighted when it comes to the amount of sauce. Tonight, I added 50% more crushed tomatoes, and it looks to be about perfect for our tastes. Served over rice. Looking forward to those leftovers!
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