Previous evening we both had Goat Curry. New Zealand goat. At The Palms. Dinner with the owners. Fabulous.
With Matouk’s
Jo’s homemade carrot cake for dessert along with several (lost count) after dinner drinks.
What a meal! The goat was succulent and tender and tasty. My last goat on the island was local goat that was tough and stringy and gamey.
Feasting like a king and queen, I see! Hope you and the GF have a really lovely vacation down there while winter grips the rest of us! 
I have a big thick jerk-marinated pork chop that was taking up space in the freezer since July, but it’s now thawed and it’s going in the fridge while I contemplate what to have with it for dinner.
My usual with pork chops would be barbecue beans and fries, but just for something different, I think I’ll open a jar of Rao’s pasta sauce with caramelized onions and have an Italian-style dinner. Jerk pork is certainly not Italian, but the idea of a meat dish with spaghetti on the side is definitely authentically Italian, and the caramelized-onion pasta sauce might go well with the spicy jerk pork.
Last night I made some thick beef filets on the grill along with fried taters and a tossed salad. It was perfectly medium rare. The little bit of leftover steak was sautéed with mushroom and onions and turned into an omelet this morning.
Tonight? Hmm… maybe something taco adjacent, or just tacos.
I just made a quick weeknight Cioppino— I had a big bag of frozen filets of flounder that were on sale last week. I thawed a couple filets along with some frozen shrimp. I also got some frozen clam juice from a previous recipe for some stock, along with a little bit of white wine I heated up and added some saffron to it for steeping.
Diced up and sautéd red and green bell peppers, celery, onion, garlic (alas, no fennel), added the clam juice and wine, a can of diced tomatoes and a little tomato paste, finally the seafood and the juice of a lemon. Molto bene!
I wanna eat with you!
Tonight is takeout fried chicken.
Kind of a miserable, dreary Sunday: the deep freeze is taking hold, which will only get worse the next couple days. My team lost the playoffs yesterday. And I’m not looking forward to tomorrow for other reasons which I won’t get into in a food thread.
But! I have a big pot of Creole Daube simmering on the stove right now. Should be the perfect meal for a dreary mid January Sunday. What is Creole Daube, you ask? Good question! I didn’t know of its existence until just last week, when a YouTube short of somebody making it showed up in my feed. It’s like a Creole pot roast, an old-school Louisiana dish with origins in French and Italian cooking. I’m using sort of a hybrid of these two recipes:
We’re having Chile Colorado tonight - I’ve been prepping for the cold weather that is about to arrive, so several rib-sticking meals are on tap.
Ham fried rice made from last week’s ham. Delicious and warming on a cold night.
Tonight it’s turkey with mashed potatoes, gravy, maybe corn, and chocolate banana bread for desert. 
A mushroom Swiss burger and a butterscotch shake.
Baked mac & cheese with hot smoked Spanish chorizo sausage. I just had a taste of the sausage and it’s very good but OMG that stuff is hot! But that’s OK – gives me an excuse to wash it down with more vodka, and should be a good sharp accompaniment to the mellow mac & cheese.
I’m making Chicken Stroganoff tonight as I have a ton of chicken breast and mushrooms to use up. Serving with egg noodles and steamed broccoli.
I’m in Houston, and as it just dumped a “ton” of snow on us today, I want something warm and comforting. (I have to get under the plant tarp on the patio to get some fresh parsley.)
Yesterday’s mushroom Swiss burger and butterscotch shake was so good, I decided to get it again tonight.
Chili and cornbread tonight, with a slice of lemon cake for dessert.
Pickled herring with onions and sour cream to start, then Chicken Khao Soi, a Thai coconut curry noodle soup. Somewhat spicy but with a hint of sweetness.
I used to love pickled herring, but kind of lost my taste for it. Now I’m staring to crave it again. Sour cream and onion is the perfect foil for it.
Tonight is Thai chicken sate with peanut sauce, and chopped cucumber in sweetened vinegar dressing.
I happened upon various curry sauces in the supermarket today, and it was as if a light bulb went on in my brain regarding the problem of what to do with the Cajun marinated skinless chicken breasts that I had frozen earlier. Why, a chicken curry, of course!
You say Cajun has nothing to do with Indian curry? Hey, cooking is an art, not a science! I’ll thaw the marinated chicken breasts and then brown them briefly, chop them up and add to hot Vindaloo curry sauce, and simmer for about an hour. Damn, if it had not been an impulsive decision, I would have got some mango chutney and naan bread.
Tonight was an assortment of bao buns and spring rolls from the freezer. Tomorrow, we’re going to my favorite pizza place!