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Mrs. P made a delicious kabocha squash stuffed with shrimp and butternut squash puree. We started off with homemade guacamole and chips. It all went great with an outstanding ridiculously inexpensive Rutherford Napa cabernet.

I went to H Mart for the first time the other day. Wow! We enjoyed some awesome crispy seasoned and fried baby crabs. Mrs. P also made whole red snapper stuffed with fresh herbs, capers, and vermouth sauce. She also made some fresh corn on the side.

https://nypost.com/2021/09/11/fall-nyc-restaurant-preview-new-and-reopening-dining-options/?utm_campaign=nypevening&utm_source=sailthru&utm_medium=email&utm_content=20210911&utm_term=NYP - Evening Update

Mrs. P made her famous pan seared boneless quail breast salad with grilled figs, toasted pine nuts, roasted mini and shishito peppers, blue cheese, arugula, sautéed red onions, and various sliced fruit among other ingredients. It was topped with reduced balsamic syrup. She also made roasted figs with blue cheese and toasted pine nuts and reduced balsamic syrup. It all went great with an excellent Malbec. It was a beautiful evening for al fresco dining on the deck.

Mrs. P made another awesome dinner. We started off with a shrimp salad containing avocado, bean sprouts, snow peas, mini peppers, and homegrown basil and parsley. It was topped with a very spicy dressing consisting of dried Sichuan peppers, jalapeños, chili peppers, garlic, galangal, lemongrass, fish sauce, lime juice, and coconut sugar. For an entree we had more shrimp with bacon, corn, jalapeño, cream cheese, lime, basil, and parsley, cooked in bacon grease. For dessert we had s’mores with homemade coffee ice cream and chocolate chips, and chocolate covered espresso chips😋 It all went great

Below is a link to the fruit salad in case anyone is interested. https://parade.com/1226452/alison-ashton/gregory-gourdet-swatermelon-berry-salad-with-chile-dressing-and-herbs/

Mrs. P made an awesome very spicy Asian fruit salad from Top Chef contestant Gregory Gourdet. It contained galangal, red thai chili, and lemongrass among other exotic ingredients. She also made a refreshing corn salad to go with the main course of fork tender Cajun dry rubbed country ribs. Below is a link to the recipe. She just doubled the sugar. It all went great with a 2012 French Malbec.

Mrs. P prepared another awesome dinner with enough leftovers for another dinner. She made deep fried soft shell crabs and avocados; figs stuffed with blue cheese and pine nuts in a balsamic reduction; roasted delicata squash; asparagus, and a delicious sauce consisting of homegrown herbs, capers, and vermouth, to go with the crab and asparagus. It all went great with a nice Spanish Garnacha.

Mrs. P went above and beyond today by preparing filet mignon topped with blue cheese and sautéed onions, with a side of roasted delicata squash with smoked andouille sausage. On top of that she made Mr. B’s inspired BBQ shrimp and guacamole. It all went great with an excellent 2015 Barolo. We enjoyed it outside on the deck on a beautiful evening.

I had the most delicious fresh strawberries, from Hauser Hill Farms in NJ, with a strawberry bruschetta over fresh ricotta. It was an appetizer special at Drew’s Bayshore Bistro in Keyport, NJ.

Mrs. P made a delicious black angus burger, topped with blue cheese and caramelized onions, on a bed of arugula, with sides of shishito and mini peppers, as well as four types of radishes. We also had TJ’s sweet potato fries and homemade guacamole with TJ’s blue corn chips. It all went great with an excellent Syrah.

Thanks for confirming Roz.

That's strange. I see them on my desktop but not on my iPad. I am uploading them again. Hopefully you can see them now.

We enjoyed a sensational dinner at James on Main. It was our first but definitely not last time at this NJ Monthly top 30 restaurant. The food and service was outstanding. I highly recommend it. We have to find a way to add this to our regular rotation. It was well worth the almost 1 hour drive. There is a choice of a two or three course tasting menu. We decided on the three course tasting menu. For the first course we enjoyed an excellent beet salad with pickled vegetables, toasted pumpkin seeds, in a champagne vinaigrette, as well as an awesome smoky Spanish Jamon cured ham with wood fired

Mrs. P made delicious smoked salmon penne with crispy smoked salmon skin cracklings to start. It went great with an inexpensive Spanish Garnacha.