Pit Boss: Smoked Meatloaf

I've dreamed of getting a pellet grill since they first came out.  When my neighbors recently bought a Traeger, I just couldn't stand it anymore.  I couldn't go one more day smelling that wonderful smoke wafting over the fence!  So I got my Pit Boss. It's brand new and I'm just learning it.  Meatloaf would be my first attempt at smoking after it rained when trying to do a roast a couple days ago and I had to move that to the oven for fear of wet pellets and auger problems...Pit Boss "Competition Blend" is what I have in the hopper.  I've done a regular grill of burgers and pork chops, but I really wanted to "smoke"... my "Pit Boss FB Group" said it should take about 3 hours total for 2 pounds, though, it's not the time it's the temperature, and each meat is different...

Stuffed Yorkshire Puddings with Roast Beef

My friend's belated birthday lunch.  I made the beef yesterday and heated it up at 200°F today, trying not to cook it, just warm it but it wasn't rare any longer when I took it out.  At least it was tender!  Below is the recipe I used for the Yorkies.

Curry Noodle Soup with Popcorn Chicken & Wontons

I love looking at recipes on this site but haven't attempted any of her recipes until tonight as I find them overly complicated.  This one inspired me for dinner because of the curry and my son loves popcorn chicken.  Also, it's been depressingly rainy here, so soup is always appealing in those times.  I edited her recipe for ease and added pork/shrimp wontons to it.  What I used:

Salty Oatmeal Chocolate Chunk Cookies

I can't remember the last time I made cookies!  It's been a loooong while...  I saw Ina Garten making them on food t.v. and decided the salt looked so good, I had to make them too.  What I used:

Coquilles St. Jacques Casserole

I made this on-the-fly tonight.  I had a bag of frozen scallops and thought maybe some sort of "Coquilles St. Jacques" spin on them would be nice.  I was inspired to do so after we ordered the classic dish as an appetizer in a restaurant ($20 each!).  It had a delicious sounding spin on it made with mushroom duxelles and Béarnaise sauce, however it was served cold and the scallops were raw.  Below is the picture of the Coquilles St. Jacques we were served...we returned both and ordered something else.  I wanted to show my son what the classic dish tasted like though I had to do my own take on it as well, fingers crossed...  🤞

Wild Black Cod (Sablefish) Broiled with Miso

Costco had wild sablefish so I picked some up as it was relatively inexpensive - a rarity in food these days!  I was inspired from a recipe by Mark Bittman I saw in the NYT making miso the star ingredient.  What I used:

White French Dressing

I found this recipe from someone named Jane Snow (Jon Snow's sister?) and it has been sitting in my drafts for a long time now.  I stumbled across it and decided to make my version of it as I had lots of salad ingredients.  What I used:

Crispy Duck Breast

This is only my 2nd time making duck breast as frankly, it intimidates me.  The first time it was nearly perfect except that I forgot to flip the skin side down when going in the oven and the fat didn't render as well as it could have.  It was absolutely delicious though.  I followed this really short video by Gordon Ramsay.