We enjoyed another sensational dinner at Cafe Panache in Ramsey, NJ including herb crusted lamb loin with spinach, and a savory bread and butter pudding and rosemary jus; panko crusted halibut, bok choy, forbidden black rice, and a wasabi sake sauce; burrata, asparagus, and prosciutto di parma; garlic shrimp with avocado. It all went great with a couple of excellent cabernets.
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An easy Caldo Verde with fresh Spanish chorizo sausage. Kale from the garden.
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Tell your husband it’s a “fluke” when mine catches a keeper striped bass 
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Will do!
After a stupid day, a stupidly easy meal. Chicken cutlet, asparagus, shaved Asiago. Garlic-Pecorino mashed potatoes.
To drink: a martini based on a speciality cocktail I got at a classy bar pre-Covid that I haven’t gotten back to.
To snack on whilst cooking: this stuff was very good. Not mind-blowing but pleasant. There was a pronounced anise flavor but overall I really enjoyed it.
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Shrimp and pea risotto with leftover gremolata sprinkled over, salad of mixed greens, radish, baby bells, cucumber, green onion, o&v dressing.
A dirty Gibtini.
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That calls to me…my favorite cut of steak, well-seared, and gorgeous vegetables.
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that looks sooo good. Great movie too.
And much less depressing than "Give Us Barabbas ".
Two breakfast pizzas for dinner.
The top is egg, chorizo and roasted peppers with fresh mozzarella. The bottom is ricotta, smoked salmon, red onion and capers with a dash of everything bagel seasoning. A play on a bagel, cream cheese and lox.
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Gimmie
Tonight was boneless pork chops with a honey garlic sauce and steamed broccoli. Good. The sauce was great on the broccoli too.
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Crispy baked fish (haddock) with tartar sauce (NYT) and olive oil and lemon roasted broccoli. Tasty.
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I say this every year: Why do I wait to do my taxes? 
Oh well, they’re done.
Quick dinner: orange and ginger pork stir fry with carrots, green beans, onion and red bell pepper over Basmati rice.
Wine.
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I (loosely) adapted this Penang curry from Hot Thai Kitchen to make dinner tonight - https://hot-thai-kitchen.com/nts-panang-beef/
I thinly sliced some chicken breast and marinated it in some Golden Mountain sauce, neutral oil, ginger, garlic, and white pepper. Meanwhile, I doctored 3 T. of Mae Ploy red curry paste with a heaped teaspoon of shrimp paste, a teaspoon or two each of cumin and coriander seeds (toasted and ground), 2 T. creamy peanut butter, a heaped teaspoon of Thai chile paste, and a couple teaspoons of lemongrass paste. When it was time to cook, I cooked the chicken in some oil until it was about 1/2 way done and removed it from the pan. Then I stir fried some shiitakes, slivered jalapenos that needed to get used up, green onion, and the stems from some cilantro. When done, I removed those from the pan, added some more oil, and cooked the curry paste until it darkened and the oil separated back out from it. Then I added a package of Grace powdered coconut milk and 2/3 c. water and whisked everything until smooth. The chicken and vegetables were added back in, along with some basil, toasted peanuts, toasted coconut, and cilantro leaves. We had it over jasmine rice. Leftovers are my lunch for tomorrow!
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I was planning to make qeema for dinner, but I got lazy, so I improvised something with the ground beef and lamb I thawed. I cooked it with onions and garlic until crispy, seasoned with cumin and sambal oelek, and stirred in toasted pistachios and thawed frozen methi leaves. Topped with lime yogurt sauce. Kind of weird, but kind of good, too!
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Roasted pork tenderloin with a mole sauce, cheesy cauliflower and poblanos. Mango, jicama, avocado, red pepper and red onion salad with a squeeze of lime juice.
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Pan-roasted chicken thighs with bread salad, inspired by Zuni Café.
Thighs roasted in a cast iron skillet, with cubes of homemade bread tucked in during the last few minutes to brown. Garden greens tossed with dried currants in a schmaltzy vinaigrette, with toasted pine nuts for garnish.
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