We may need a pork chop porn thread.
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Chilean Seabass, pearl couscous, zucchini. Fish is topped with this utterly delicious vinaigrette with tomatoes, shallots, basil, and mint.
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Kinky!
Recipe, please.
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Got home from work late. My wife asked for meatloaf. Was able to bang it together and get in the oven. I served with some fried green tomatoes and kind of a hash. Some Louisiana red sweet potatoes, rainbow chard Conecuh and pearl cous cous. Happy with the results. Were still able to eat before 8.
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I’ll type something up.
Side dishes from last night - smoked cream cheese with bacon pepper jelly topping and mac and cheese (of course). Ran the Mac and cheese on the pellet grill for 45 mins before broiling, which is always a good thing!
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These were both fantastic. Jonathan and I loved every bite.
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Duck Breast with an orange sauce over wild rice pilaf and sous vide asparagus. Was OK, sauce didn’t thickien properly or it would have been better. The Loire Sauv Blanc was a treat for an under $20 wine.
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Some seared tuna. Chicken fan is now tuna fan. Crispy rice cauliflower “fried rice” some grilled squash.
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Dava made some excellent Chicken Enchiladas the other night and we had leftovers. I re-heated some and put it into an omelet with Avocado, Mexican melting cheese and El Yucateco Green Habinero salsa. Topped with S&P and Tapatio. Wow was this good!
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Leftovers + egg (in most any form) = goodness.
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I think @Sarah_Kirschbaum needs to start a new career marketing the fan line!
Saved some pork fat and skin from a cook last weekend, making chicharrones for the wife. Going to fry up the fat crisps as well and use them for salad, because salad is better with pork fat. Come to think of it, everything is better with pork fat. Even ice cream!
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Quack, quack. Smoked (fresh) Palouse Poultry duck, glazed at the end with a maple syrup and Grand Marnier blend. Served with a corn, onion, orange bell pepper and tomato succotash because I’m trying to get better about including veggies 
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Hmmm…maple syrup & grand marnier glaze. Think I’ll try that out next I make duck.
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The boy wants chili dogs for dinner tonight, so I whipped up my version of Texas Red with freshly ground brisket flat, Shiner Bock and Texas 1015 Sweet Onion Juice.
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Guessing the Hot Dogs were for the grandsons? 