C. sapidus

Hot-and-sour shrimp salad (Plah goong): Sauce was roasted chile paste, lime juice, sugar, fish sauce, and six (!) bird chiles. Poach shrimp until nearly done and mix with the sauce, sliced lemongrass, shallots, cilantro, and mint. Simple and wonderfully aromatic. Served with jasmine rice. Mrs. C returns tomorrow so this was the last of the "meals my wife would not enjoy" series. Benefit of hindsight: four bird chiles would have been plenty

Acelagas con papa y chorizo (chard with potatoes and chorizo): Saute cubed chorizo, then saute onion, garlic, and cubed potatoes in the rendered fat. Simmer with wilted chard and a puree of tomatoes and chipotle chiles. Platanos! (fried plantains): Happened to see black-ripe plantains while grocery shopping, so . . .

Fried rice made with leftover basil chicken, plus zucchini, onion, lemongrass, tomato, Thai basil, fried shallots, and an egg.

Stiri-fried chicken with basil (gai kaphrao): Stir-fry smashed garlic, then add ground chicken, sliced onion, sliced Chinese broccoli, and bird chiles. When chicken is nearly done add fish sauce, black soy sauce, and sugar and stir-fry until liquid is gone. Finish with Thai basil and a fried egg. Jasmine rice to go with. Quick table sauce of sliced bird chiles and garlic mixed with fish sauce, rice vinegar, and a little sugar. Edit: Trying to get my spicy food fix while Mrs. C is traveling. 🙂

I roasted garlic cloves, sauteed white onion, and split them evenly between the following: Shrimp and chorizo in a chipotle cream sauce with tomato paste and cumin Roasted chile Poblano rajas in an herbed cream sauce (thyme, Mexican oregano, bay leaf) In corn tortillas with crumbled feta cheese. Very satisfying. The funny thing is - my original intent was to make eggs. I supposed it is good to be flexible.

Tuna salad sandwich with "super spicy" kimchee, "sweet and spicy" pickles, minced white onion, and mayo, served on toasted and buttered potato bread. Truth in advertising! I was craving vegetables but kimchee was about the only option, and I love tuna salad for an infinitely variable quick meal. Probably more kimchee and pickles than tuna.

Sambal udang (stir-fried shrimp sambal): Sear shrimp and remove. Blend and stir-fry a paste of toasted shrimp paste, long red chiles, shallot, garlic, and macadamia nuts (sub for candlenuts). Add shrimp, heat through, and serve. Forgot to add palm sugar, oh well. Tumis sayur: Stir-fried frozen spinach with smashed garlic and long red chiles.

Tinga de calabacitas: Seared zucchini with roasted tomato, chipotle, and chorizo, plus roasted garlic, white onion, and Mexican oregano, garnished with feta cheese. I've said this before but I do love tinga. Rajas de chile Poblano: Roasted chile Poblano, sliced white onion, and garlic, glazed with a thyme, Mexican oregano, and bay leaf cream sauce. Another favorite. The two complemented nicely.

Chorizo, roasted chile Poblano, and dry-fried Shiitake mushrooms topped with an over-easy egg. Chiles, garlic, white onion, garam masala, and Mexican oregano in the mix, mellowed with a little coconut milk.

Seared zucchini, chorizo, and roasted chile Poblano rajas in a tomato and coconut cream sauce. Spices and whatnot included white onion, garlic, jalapenos, cumin seed, bay leaf, and Mexican oregano.

Baked halibut with curry sauce: The recipe described this as what happens when Brits ask Indian cooks to make a bland white sauce. Halibut turned out nicely, but the sauce was too salty (I had picked up some Jamaican curry powder that seems to be mostly salt and turmeric). 😞 Braised spinach with onion, ginger, garlic, cumin, coriander, garam masala, and Mrs. C's chicken stock.

Fried basmati rice with chorizo, dry-fried Shiitake mushrooms, roasted chile Poblano, and an egg. Shallot, garlic, cilantro leaves and stems, bird chiles, and fish sauce for flavor, plus a dollop of crushed tomato and coconut milk that needed using up. Spicy!

Chicken masala leftovers. As with many complex dishes, this was even better the next day.

A friend came over for dinner so we cooked a "special occasion" meal. Friend brought raspberries and whipped cream for dessert. Chicken in fried masala (Talae masala ka murgh): Fry onion, black cardamom, canela, cloves, bay leaves, ginger, garlic, almonds, cashews, peanuts, coriander seed, cumin seed, white poppy seed, and nutmeg, then puree with coconut milk. Brown skinless chicken thighs and them simmer with half of the paste and water. Add in the rest of the paste, simmer some more, and then finish with chopped cilantro. Quite decadent. Spicy green peas with onion and ginger (Muttar-pyaz masala): Saute ginger, serrano chile, cumin seed, and an onion, then mix in ground coriander, cumin, cayenne, turmeric, and frozen peas. Simmer until done, then finish with amchur (mango powder), lemon juice, and garam masala. Basmati rice with whole spices (Khadha masala chaval): Rinse and soak rice so the grains lengthen. Fry cumin seed, bay leaves, cinnamon stick, green and black cardamom pods, cloves, and black pepper, add the rice and soaking water, and finish with chopped cilantro.

Basmati pilaf with caramelized onions and broccolini: Soak baskmati rice to lengthen the grains. Saute sliced onions, green cardamom, cloves, and cinnamon stick in ghee with sugar and salt, then remove half of the onions for garnish. Steam rice with the sauteed spices and onion. When the rice is resting, saute black mustard and cumin seeds, then add the broccolini. Toss everything together and garnish with the fried onion. Keema matar: Chop onion, garlic, and ginger in a food processor and saute until browned. Add cayenne, cumin seed, coriander seed, and turmeric, then stir with tomato puree and yogurt. Add ground lamb, salt, and garam masala, then simmer with a cup of water for a half hour or so. Finish with peas, lemon juice, chopped serrano chile, cilantro, and some Thai basil we had laying around. One of my absolute favorite keemas.