Those shrimp look succulent!
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That looks delicious! Pork? Beef? Do tell us more.
What a fantastic meal.
I had to Google it.
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It really was. We pretty much “use” my old cousin as an excuse to make the trip to HH just to eat there 
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Felt like something light n easy for this eve. Remembered one of my faves, the NYT Thai curry broth.
Picked up what are perhaps the most visually enticing blue tiger shrimp ever,
cilantro, a can of coconut milk, and an unfamiliar brand of Thai red curry paste that included dried makrut lime leaves & dried chiles in a separate bag at an Asian store near us.
Found decent poultry fond & a nice piece of cod at the supermarket. Spinach & a sliced red pepper for the veg.
Started up the paste in peanut oil along with the tomatoes & shallots, then added the poultry fond and coconut milk. At that point I could tell that the curry paste wasn’t going to be strongly flavored enough. Sent my darling back to the supermarket for MOAR curry paste (and fish sauce). That finally did the trick. The cod was cooked perfectly, and the shrimp had a nice snap & flavor to them, despite being from an Asian farm. Totes blanked on deveining them, but thankfully didn’t taste any shrimp poop 
I accidentally bit into one of the chile peppers I mistook for a pepper strip. Oops. Def brought the heat, tho 
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Nice! I have some shrimp in my freezer that I may do this (or similar) to some time next week. Hmmm…
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It’s great with silken tofu as well (and your white fish/seafood of choice). I love how versatile the recipe is.
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Yum!
@BeefeaterRocks, thank you so much for your comment and how good the Chicken Diane is.
I kept messing up my previous responses.
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Just so you know, I believe the time to edit your responses is about 30 minutes to an hour. Just click on the little pencil in the bottom bar of the post you want to edit, and you can change it up. Once that pencil is gone, delete is the way to go. 
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Was planning grilled flap steak with garlic scape pesto for dinner tonight, but after turning 10 lbs of scapes into pesto (with all the tasting that entails), I may opt for a different condiment. 
At least the freezer is stocked! I burned through 3 lbs each walnuts and Parmesan, plus three liters of olive oil.
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Trader Joe’s sweet corn, burrata, and basil ravioli with a creamy corn sauce comprised of minced sauteed onion, pureed corn, white wine, a bit of corn liquid, some minced fresh thyme, and s/p. Basil chiffonade and corn kernels on top, with a buttered roll alongside.
I couldn’t be arsed to add some color like peas to this very beige dish. But it tasted pretty good and dealt with the whole “I don’t really want to cook tonight but I’m hungry and this’ll do, pig, this’ll do” Babe feeling I had driving home from work.
Wine.
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I cooked a pound of RG chickpeas earlier this week. The newsletter came with a salad recipe that looked lovely to me. Am grateful I went with Aleppo pepper instead the chili flakes. It is a lovely flavor and not painfully hot. 
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Dinner, actually @ 4pm to get the lunch pricing, was delivered chicken picatta & garlic mashed potatoes (for me rigatoni for wife) from our go-to place.
“Supper” is Tuna Sand on wholewheat, lettuce & tomato salad, bread & butter pickles.
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Blackened sockeye salmon using a rub of salt, pepper, cayenne and brown sugar. The last of the Hawaiian pasta salad. Farm-stand corn on the cob.
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I’m doing the same . Meat loaf . Along with rosemary, garlic and lemon potatoes. I figure wine is my vegetable Ready for the oven . Cheers
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Tenzaru soba using frozen soba and frozen tempura shrimp (Seapak) with miso soup and broccolini with Kewpie sesame dressing.
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Well if I may have a “proud fatherly” moment with you all, my 26 yo engaged daughter invited us over for dinner. They bought a condo about 10 mins from us and 45 mins from his parents.
We’ve eaten over before but this was special as the future son in law was looking to show off his developing grilling skills on the grill I gifted him for Christmas. It was very heartwarming to see the effort they were both putting into impressing us with dinner, well; Mission Accomplished!!
Great rib eye steaks cut just the right size for a quick 4 min per side sear. Served with sautéed garlic and Rosemary oil on the side. (Delicious) Broccoli and pasta as well as burratta toast. All of which were made with lovingly care.
A truly great meal
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