C. sapidus

Keema matar and turmeric rice in butter lettuce wraps

I want that moussaka @Ann_T! Sauteed green bean and kielbasa tacos with chile habanero, shallot, garlic, egg, feta, and cilantro. Lovely hot and fruity flavor.

Mrs. C fried the trout and made the sauce. I stir-fried bean sprouts with shallot, garlic, sliced jalapeno, and chives.

Patagonian scallops with roasted chile Poblano in a cilantro-lime-habanero sauce.

I might have a never-used garlic press somewhere. I either chop up fresh garlic with a knife, or smash it up in a granite mortar. We go through several heads of garlic most weeks. Local organic market often has very good garlic. Grocery store garlic is usually decent. Interrnational market garlic is hit or miss.

Lately I have been digging hot pickles with kimchi (tuna salad, etc.) - so why not with fried rice? Plus kielbasa, soy sauce, sriracha, and an egg.

Breakfast tacos with zucchini, roasted Poblano, and cubed kielbasa. White onion, habanero, garlic, cilantro, feta, half-and-half, and an egg.

Steak salad with a cilantro dressing. Salad included butter lettuce, cilantro, scallions, sliced shallots, pickled shallots, and sauteed zucchini. Dressing was cilantro, lime juice, fish sauce, palm sugar, garlic, and a little Hatch chile powder, all whizzed up in the blender. NY strip steak was marinated for about an hour with garlic, black pepper, and soy sauce. I didn't feel like grilling in the rain so the steak was "reverse seared" - baked in a 275°F oven for 20 minutes, seared on a cast iron pan, and then rested before slicing. Very tender.

More invalid food: Chicken and ginger simmered in caramel sauce (ga kho gung), braised cabbage with dried shrimp, and jasmine rice.

Yassa, apparently based on a Senegalese restaurant in DC. Grilled chicken with a sauce of mustard, green olives, onion, lime, chile habanero, and a bay leaf. Marinade was a paste of garlic, chile habanero, black pepper, salt, and oil. Jasmine rice to go with. Mrs. C air-fried asparagus with olive oil and balsamic vinegar. Chicken off the grill: Plate:

Zucchini and shiitake mushrooms with chile habanero, garlic, lime juice, black pepper, basil from the garden, and Mexican oregano, somewhat tamed with coconut milk. Zucchini was salted beforehand, which I prefer.

Mrs. C fried chunks of halibut in cajun spices. Horseradish, mustard, Cajun spices, and fresh dill in the sauce I stir-fried broccolini and shiitake mushrooms with lots of garlic and ginger, plus oyster sauce, soy sauce, Shaoxing wine, a smidge of sugar, and fish sauce.

No fresh herbs in the house and I wanted something green and aromatic, so the choice came down to thyme or Mexican oregano. I suppose I could have sauteed a bay leaf with the garlic, etc.

Improvised lunch: Patagonian scallops briefly marinated with red Hatch chile powder, black pepper, fish sauce, black soy, and thyme. Sauteed red curry paste, ginger, garlic, and star anise, added coconut milk and chile jam, and then simmered scallops in the sauce until done. Would make again, in the unlikely event that I remember what I did.

^ That is one of my strongest memories of our visit many years ago. That, and bodysurfing glass-clear waves at Little Beach on Maui. 😃