What's for Dinner #67 - the It's Been A YEAR Since This All Started! Edition - March 2021

CLAMS & SEABASS (CHIRLAS CON LUBINA) … Friday.

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Good evening. For my first post I made a Lobster Fra Diavolo.

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Mrs. P made her delicious smoked salmon penne with some crispy smoked salmon skin cracklings to start. It went great with an excellent inexpensive Spanish Garnacha.








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Welcome Ruth! Very nice splash into the WFD pond!

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It’s been a week.
So a treat is in order.

Pan-seared D’Artagnan duck breast, with an orange-mustard-ginger sauce, Israeli couscous and steamed asparagus.

Oh, there’s wine. And there will be either ice cream or Licor 43. Or both.

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Crispy fish skin is one my guilty pleasures. When I pan fry skin on fish I always get the skin as crispy as I can so I can peel it off and munch on it separately!

Food looks delish as always, but I’ll take your fluffy kitty any day. :heart_eyes:

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4th night of baching = cooking odd stuff only I want to eat. Tonight, mushroom barley soup. I could eat this for a last supper…

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Hey ma, look those 14 years of catholic schooling paid off. (FWIW I only attended till the 12th grade, you can figure the rest out)

Artichoke Francese, Pan fried scallops, blackened mahi-mahi, seared ahi tuna crusted in sesame seeds. Corn on the cob, Brussels sprouts as sides. Nice catholic boy in lent dinner!

Several martinis to celebrate my J&J One and Done vaccination on Wednesday!! Soon return to normalcy please!!!

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Using up more leftover ingredients. Lots of extra cabbage from the corned beef and cabbage dinner, and okonomiyaki is a great use for it. Didn’t do the usual pork belly or bacon on top, but I decided to add some shrimp to keep it a bit lighter. Also a chance to use that Kewpie mayonnaise that expired in 2019. :confounded::laughing:

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That’s an awesome looking vaccine celebratory dinner! Congratulations!
NJ finally lowered the age limit to 55 and older starting April 5th. Hopefully we can get vaccinated in a month :slightly_smiling_face:

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Thank you :blush: Mrs. P stuck the salmon skin in the broiler oven to get it nice and crispy. It was like salmon bacon.

Gucci says meow (thank you in kitty language) :slightly_smiling_face:

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Didn’t feel like leftovers, so some quick prep and a yummy Friday night instead.

Arugula salad - dressing was my mom’s tomato salad, which I marinated earlier so it exuded enough juices to dress the arugula. Bonus addition of wild fennel fronds that my nephew picked.

Bison skirt steak cooked sous vide a few days ago, and seared tonight in ghee with sage leaves (that nephew also picked).

And finally broccoli sautéed and topped with lots of crisp-fried garlic and almond slivers. A nice change from our usual broccoli.

A glass of red wine for me after many months.

Happy weekend!

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Husband’s birthday dinner; New York strip, caramelized leeks, and blistered green beans.

And later…

Birthday cake!

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Welcome! Nice first post!

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These mussels from Puget sound were absolutely fabulous. After de bearding them . Tossed into cherry stone clams with reduced tomato , garlic , and shallots. Finished with tomato and a tiny splash of anchovy juice. Just got the juice today . Wow. Cheers .

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Where did you get the anchovy juice? Never seen it before. Is it little bit like fish sauce?

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Your husband is very lucky!

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Got in from Amazon. I have never had fish sauce . Maybe . It’s not salty

Ok, I somehow missed your top photos of your meal, and I thought you were drinking anchovy juice in a glass. :expressionless:
My initial thought was “ermmmm…”. Didn’t help that the product was labeled ‘juice’.

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Brava! and welcome!

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2