Filet o’ fish adjacent. Ling cod, brioche bun, lettuce, tomato, tartar. I omitted the cheese on mine, BF took a slice of Muenster.
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Jambalaya with shrimp and andouille:
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Another AllRecipes, Crispy Air Fried Chicken. Recipe called for 2 thighs, I scaled to 1. Result, crunchy, moist and great taste. Lots of ingredients but a simple cook. The recipe calls for about 42 minutes to cook. I pulled at 32. Done, I.T. 175°. Might be cooker dependent. Recipe below.
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After having a fantastic anniversary dinner last night I was inspired to swing a bit bigger for dinner tonight.
I coated some bone in pork chops that I had dry brining with some shallots, mushrooms, garlic, thyme sprigs I had lightly pan cooked, then SV’d for 2 hours.
pre heated a carbon steel in the oven for about 45 minutes to pan sear the chops (with all the included shallots from SV, etc), pulled them and tented, deglazed pan with some Chardonnay and made a pan sauce that I started with a dry roux and some drippings, that was poured over another pan of shallots, a bunch of sliced shiitake’s, more garlic, thyme, then finished with Chardonnay and cold butter.
Served on top of some creamy mashed potatoes
Last edited by Richard Chrz; March 14, 2026, 07:55 AM.Comment
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Really amazing recipe from my guru Suzanne Goin. This is mussels and clams w vermouth, cannellini beans and cavolo nero. Awesome build of flavors. Made some beans and saved the broth to add later. Cooked the aromatics, added the beans, the shellfish, broth and some butter. Eat with some incredible bread and olive oil. Some wine. Really tasty.
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Richard Chrz yeah I’m very blessed living right outside NYC. My fishmonger goes to the Fulton Fish Market (same place all the restaurants go) every day so I’m able to get outstanding seafood.
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Stuffed chicken breasts, zucchini, homemade gf rice-a-roni
Stuffed with cream cheese, sun-dried tomatoes, and kale. The toasted pine nuts were intended to be in the stuffing, but they ended up as a topping.
Homemade rice-a-roni had gf soup pasta which was made from brown rice. Did not really add the intended contrast. Still pretty good.
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Friday night pizza! I gotta mix it up…. Too many repeats. Recipe is Chicago thin crust. I made one XL instead of two M pies. So the dough was a little chewy. Mushrooms and sausage.
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Richard Chrz I do not calculate percentages and stuff. For me right now it’s all about just rolling (or shaping) better. Preheat standard over at 500°F for about an hour. Steel on the bottom shelf. After topping the dough, drop the temp to 400°F and bake until it looks good. Cheese is just the grocery brand block of mozz. When I splurge, I get Polly-O full fat mozz.
https://restaurantclicks.com/tavern-style-pizza/ Is the recipe I went with last night. Dough only, -
(Con’t) I did prepare the dough Thursday, let it rise for about an hour. In the fridge overnight. Pulled at about 2:30 to temper. Oven on at 5:30. Pizza in at 6:20-ish. Just before topping, I rolled it out and docked with a fork. I don’t have the space to roll it out and “cure” overnight. I need a “project fridge” as we have discussed in the past. 🤩
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Sap is a rollin’!!
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There is a lot about this set up that reminds me of redneck sh*t.....the whole thing is held together with old barn siding, baling wire and an old fuel drum. The pan is the only "nice' thing in this picture. lol texastweeter
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Costco, breaded Tilapia, well-seasoned but spicy. 13 gm of carbs per 4oz.
Veggies, diced asparagus and onion and chopped spinach, and a salad.
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SousVide que pork tenderloin with broccolini, shrooms, hasselback potatoes and a creamsauce..Comment
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We had 10 couples over for date night dinner. Against all BBQ logic, I did two new things with the two pork butts since impending storms was going to hinder my cook time. I split the pork butts (11-12 lbs per butt) keeping the bone in and I did not inject them. I hit them with Chris Lilly rub and smoked them with apple wood. I wrapped them the last hour and let them rest for about 3.5 hours before pulling. I wasn’t overjoyed with the taste but they were moist. After pulling, I added some Nature Seasoning and mixed some drippings back in. I offered several types of sauces but several enjoyed it, and got seconds, without sauce and praising it. I guess we are our own worse critics!
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