scamhi

Which CSO are you using @Ann_T?

dinner last night. reverse sear a 2" thick rib steak. With serious eats brussels sprouts with kim chee fish sauce and honey- didn't have any fresh mint to add. and a cru beaujolais from Dutraive

sheet pan roast of cauliflower and large 13-15 shrimp with a salsa verde

pan seared salmon in a red curry sauce with roasted butternut squash and green beans

new years day dinner. Turkey meatballs topped with fresh ricotta cheese.

I made duck confit and then Cassoulet for Christmas. We served 13 people and there is frozen leftovers for 4 people. other meats in the cassoulet were the shredded confit, pork ribs, ventrache (french pancetta) and cubed boneless pork butt. plated with a salsa verde and one of the many bottles enjoyed Vilmart champagne

Looks both delicious and gorgeous plating

@shain thanks for sharing that beautiful video

in this pile of food is a skinless bone in chicken thigh. a can of san marzano tomatoes, bacon, shiitake mushrooms fresh rosemary,, thyme and parsley. it was very tasty.

dinner last night. with grilled NY Strip a couple of sides from Alison Roman "nothing fancy" roast squash with yogurt and nuts and tomato with anchovy and fennel.

I bought the tray from Regalis Foods in based Long Island City, NY. They import and distribute fancy foods

tis the uni season. These are wild Maine uni. served in a shiso leaf with a little maldon salt, meyer lemon and olive oil.

pork and green bean stir fry. topped with a teaspoon of Laoganma Spicy Chili Crisp

inspired by Ann T's greek ribs. cooked over a wood fire outside. Took 1 hour indirect and 10-12 minute direct for color

@weinoo, thanks for the heads up. I just bought tickets