Great meals! Dessert aint shabby, either.
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Fancy!
Whole steamed fish, chinese style has always been a favorite in our household esp with summer flounder or fluke. Aside from soy sauce, I usually have the fish monger make a slit on the side so I can stuff the cavity , bone in, and stuff both the cavity and head as well as scatter the whole fish with ginger, garlic, spring onions, soy sauce, cider vinegar, splash of shaoxing wine, small amount of mirin, dried fermented black beans, fresh ground pepper and sesame oil .
When we were away for 9 months , my husband (rip) asked me to bring my fish steamer with me as I have 2 that I use so the whole fish is left intact. By steaming it that way , there is plenty of juice that comes out and really is great served with rice.
Too bad, this fish is not available in the county I live in but Calvert, fish are often fillet, not whole.
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Also whole fish here, a mullet of 1.5 kg, cooked in papillote foil. Garnished with lemon, shallot, spicy sausage 'Nduja, sage and olive oil. In oven for 30 minutes, 200°C. It was good, too big for 2 of us to finish it. Actually hesitated with sage, but matched well with the heat of 'Nduja.
We had a gazpacho: pickled piment, fresh onion, cucumber, tomato and balsamic vinegar. Pickle piment added that twist that made the soup special.
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No SR…you were born in Brooklyn!
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Wait, Brooklyn isn’t in NYC?! 
Even NJ is NYC for me. LOL!
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I can almost smell
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People are either from Da Bronx, Brooklyn or NYC! (Brooklyn people are special NY’ers)
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You mean Manhattan = NYC, right? 
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and Queens, as well as Staten Island…
Thx for the geography lesson.
I knew I liked you
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Jambalaya with chicken, shrimp, and Texas beef smoked sausage. Leftover salads and steamed asparagus with ponzu butter.
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Looks delicious! Love jambalaya!
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Not really (lol) just that we NuYawrkers are territorial…And thus my comments and why I love this forum… All is taken in great spirit and with the fact that if anyone here experiences anything bad…we, and I say we all rush to them… with something lifting, even though many of us have never met each other !!!
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Spicy succotash of fresh corn and green beans topped with pan-seared scallops.
@naf, I think n’duja was the theme of the day because I used it to add a spicy note to the succotash. Would do this again.
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