What's for Dinner #64 - This Year's Almost Over, Thank Goodness! Edition - December 2020

Thanks Y’all! :heart:

Yes @shrinkrap, I thought that photo of the potato salad looked like mashed potatoes too… glad you brought it up, lol. I took one scoop with the firm potato chunks then topped it with a scoop of the liquidy, mashy part. :slightly_smiling_face:

The ham from WF was bone-in hickory smoked. I prefer something plainer and to add the glaze and flavors myself (which I still did anyway), but it was all they had left and crazy salty. I should try soaking it like @pilgrim.

Potato Salad recipe coming up…

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@shrinkrap would your DIL share the recipe?

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Yes. We do.


For the sticky toffee pudding? I will be happy to ask!

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I like the part of potato salad that looks like mashed potatoes!

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Mrs. P went all out for the last dinner of 2020. She made coffee rubbed Heritage double cut pork chops from D’Artagnan, with sides of roasted delicata squash and roasted Brussels sprouts with butternut squash, crispy bacon, pearl onions, fried sage, and maple syrup. For dessert she made pineapple rum ice cream with caramel sauce and fresh fruit. It all went great with Molly Dooker The Boxer Shiraz and 20 year old Taylor Fladgate port. Good riddance to 2020. I wish everyone a happy and healthy New Year!


So well said Linda. Bring 2021 on . We’ll survive
I’ll be looking forward to your beautiful food pics as always . Cheers :clinking_glasses::wine_glass:Chin up .


Add me to the duck brigade! (Also d’artagnan.)

Mine was marinated chinese-style last night.

I puttered over the fixings earlier - doctored hoisin sauce, scallion-ginger sauce, julienned scallions, and a simple quick-pickled broccoli slaw for crunch (instead of cucumber).

Garlicky broccoli for veg.

Two kinds of pancakes - the “painted” ones from last night, and the double style (mandarin?) that are virtually identical to an indian flatbread, made today. I have to admit I preferred the painted ones - bigger and thinner. I steamed them later to soften and refresh.

Then I went out for a sunset walk to watch the colors over the ocean - lots of people had the same idea, and it was lovely to be among people enjoying the same splendor, while still enjoying the solitude.

When I got home, I started the duck and then decided to go all out and make a cocktail too, inspired by a friend’s pic - bourbon, fresh orange juice, bitters, simple syrup, and a bit of water. So delicious!

I anticipated a quiet evening, but was pleasantly proved wrong - a series of video calls, as the new year rolls in around the world. Still a while to midnight.

Happy new year, HO friends! Here’s to a healthier, happier 2021 when we can hopefully return to a better “normal.” Be well and stay safe until then.


A bit of caviar with vodka to start, and then half of a ribeye, potatoes romanoff, broccolini, and tomatoes. Happy New Year :clinking_glasses:




A New Year’s thread has been created here:


The Sprout got to pick our New Year’s Eve dinner as it is her birthday and given the kind of year it’s been it was the least I could do for her. She went with Gambas al Ajillo/Garlic Shrimp and Acorda de Mariscos/Portuguese Dry Soup withe Seafood. In better times we may have driven to the Ironbound section of Newark , NJ for this but this year it was more than OK for us to cook and eat in our house together.

Happy New Year Everyone!


For our last meal of 2020:

My friend had me, my BF, my mom, and another of our good friends over last night. Two of the very few people we have hung out with indoors since all this started. There was an extensive array of smoked meats, cheeses, and a charcuterie board that included boar salami among more normal items. He then rolled out a different appetizer every half hour or so. We began the evening with Dry Sack sherry with a twist before moving on to various other drinks. The man is an entertaining legend (the guy with the beautiful screenhouse) his experience in the restaurant industry shows itself time and time again. It was a great way to end an awful year.


No real NYE plans for obvious reasons so we had a quieter NYE. I decided to do a few small-ish plates during the night with an entree later. (I didn’t get pics of everything)

Charcuterie board with stuffed pepper-dews for all night picking

We started with a seared ahi tuna sliced with a mango pineapple salsa. (No pic)

Next was prosciutto wrapped asparagus grilled and topped with lemon pepper toasted bread crumbs

An old favorite came next: shaved filet Mignon, lump crab meat, crumbled blue cheese with drizzled bernaise pizza.

Home made sorbet made with the excess pineapple and mango from my salsa (with hot honey mixed in for a little “heat”)

Finally the entree(s) of the night were king crab and filet Mignon au’ poivre. (Not pictured)

Hell of a good way to conclude what was certainly a challenging year!

(about half the crab legs are left over I’m thinking king crab fra’diablo tonight)

To all your health and happiness for the new year!! Cheers!!


We skipped dinner and refreshed the bar. Clean slate.


Happy New Year! What a beautiful burst of fabulous end of year dinners. Wishing all a better year in 2021, and continued good health!

A rough year in so many ways - thanks for bearing with me. Looking forward to culinary endeavors and explorations in the coming year!

A couple of dinners: gyroish stuff - ground lamb patties wrapped in flour tortillas, with stuff.

NYE house made pizzas, as per family tradition. H’s family made pizza every New Year’s Eve, so borrowed from them.


Treating yourself right, @Saregama!

Jumbo lump and King crab fra’diablo. Excellent reuse of leftovers without feeling like you’re eating left overs. Used a lil sriracha with the hot pepper seeds to give a little extra kick. I’m full and will be in bed by 8pm tonight. Lol


Wow! :partying_face:

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Lovely report @Saregama!

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