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Here we have some Fresno chiles (the one on the bottom left is a jalapeño. We did both) stuffed with pork sausage from a local rancher. The mix includes half of the guts from the peppers blended back in, along with a free range egg and Tillamook sharp cheddar, with same cheddar again on top for a bit of crispiness. No panko this time

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Here’s what I followed, with a few tweaks.
https://natashaskitchen.com/meatloaf-recipe/

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Also, sampling these two Marlborough region Sauvignon Blancs to go with the salmon. Could also do a red.
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This is the recipe. I have followed it correctly except I soaked the pork in the OJ and lime juice overnight and added jalapeños to the bake.
This always turns out awesome. Will make tacos with cilantro and onion after pan frying the carnitas after the oven. Recipe calls for broiling, but I like more control on the stovetop.
https://archive.is/2025.03.01-011216/https://www.jocooks.com/recipes/pork-carnitas/

https://peppercave.com/

Went for the jalapeño salt and the hot lemon pepper salt. Finna put that shit on some grilled fish this weekend! One little wet fingertip dip in each of them just to get a taste and they are hot!

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His and hers. Mine is the thicker one on the left. Will pair nicely with a local Tempranillo.

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Of course, I added jalapeños to the mix.
Formerly I had queried about rice flour for the rue. I really appreciate all of your suggestions on this topic. However, I ended up trying corn starch for the rue. That turned out bad, dumped it. Then, I boiled those shitty rice pasta elbows I had ordered online and they were crap too, so I dumped them too.
Turns out, the old school rue and real pasta works the best.
This shit is about to go in the oven.
I’m gonna be food drunk after this.
Recipe attached.
https://www.food.com/recipe/gourmet-four-cheese-macaroni-and-cheese-392409
Edit:Special shout-out to @dingbat, because she’s the most awesomest lady on this board!

I’ve decided to go ahead and use cornstarch for the rue. The mac and cheese recipe calls for panko on top, so I don’t know what I was all twisted up about using wheat flour. I’ve made plenty of Mac and cheese dishes without panko on top, just a layer of cheese.
Stay tuned, I’m gonna take a siesta and then get to cooking.
Pics will be included!
⚡️⚡️

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here's the recipe I'm working off

It's gonna be a beautiful possibly monstrous snow day here in the Commonwealth, so this is perfect for after snow blowing.

Couldn't find a bone in pork shoulder, or trader Joe's 21 salute seasoning, but this sucker has plenty of fat. Starting off on high for an hour, then gonna switch to low (not sure why the recipe calls for high all day). Going for Pinot grigio for the wine.

Plan on using provolone and sauteed spinach for the sandwich.

Taking suggestions. Best one I'll do and make post with pics.

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A friend of mine from NJ told me all about this, so I hooked up all the ingredients and it was off the hook!
Mrs. Icemonkey loved it!

I have decided to switch to tallow, any good brands that I should try?