C. sapidus

Kimchi and feta omelet

Pollo con oregano: Simmer chicken drumsticks in chicken stock with sliced white onion and garlic. Rub with a paste of garlic and oregano, marinate for an hour or so, and then grill over charcoal. Swiss chard tacos: Slice Swiss chard and boil for a minute. Saute sliced white onion and garlic, then mix in the chard. Toss with crumbled feta and serve with steamed corn tortillas.

Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

I like Tony Packo's Sweet Hots. Sadly, they seem to be no longer locally available.

Fried basmati rice with chorizo, rotisserie chicken (gift from neighbors), green beans, and zucchini. Also added cherry tomatoes, cilantro, sliced onion, minced garlic, ginger, and jalapeno, and fish sauce.

Gonna call this palak jheenga (spinach with shrimp instead of paneer): Spinach and cilantro sauteed with serrano chiles, ginger, and salt. Separately saute fenugreek seeds, diced onion, garlic, and cumin seed, cook down with crushed tomato, and then combine with the spinach, moistened with a little chicken broth. Shrimp were seared and added in last. Basmati rice pilaf with onions and broccolini: Fry cardamom pods, cloves, and canela, then add sliced onion and fry slowly with a little sugar. Broccolini was sauteed separately with black mustard seed and cumin seed, then everything was mixed together. I was supposed to divide the onion, half with the rice and half as garnish, but I goofed up. Oh well, no complaints.

Tuna salad with pickled jalapeno and carrots, plus the usual hot pickles, mayo, and black pepper, on buttered potato bread.

Apparently I missed this thread, so just chiming in to say that you have a lovely kitchen @FauxPas

Improvised chile verde with leftover carnitas, leftover salsa verde, and roasted chile Poblano. Jazzed up with bird chiles, garlic, cilantro, Mexican oregano, fish sauce, and grated Parmesan cheese. Sliced radish for crunch. Tasted good and made room in the refrigerator - double win.

Lunch concoction with bay scallops, green beans, roasted chile Poblano, and leftover carnitas. Seasoned with pickled jalapenos and carrots, garlic, cumin, Mexican oregano, and crumbled feta. I made last night's carnitas mild for house guests, so I really wanted something a bit more pickled jalapeno-forward.

Yesterday: Grilled five-spice chicken with grilled zucchini salad Today: Carnitas tacos! With guacamole (uh, would have looked better if I removed the plastic wrap), sliced radish, minced white onion, house guest's salsa verde, corn tortillas, and fried (burned, sadly) plantains. Cubed pork butt was simmered with white onion, garlic, pickled jalapenos, and Mexican oregano, sauce reduced, and then baked at 450°F with orange peel, orange juice, Coca-Cola, and black pepper.

I have exactly zero paid food biz experience, but I did get to help in the "kitchen" at a wedding I attended. I say "kitchen" because the food was cooked on a grill in the alley. Southeast Asian, maybe Burmese, and quite delicious. I started out walking around with trays of sate and whatnot, and ended up prepping some sort of wrapped rolls. The funniest part was the reaction of the guests. There were some very high rollers at this wedding - people everyone here has heard of - and they were very confused about a guest helping out with the food. 😆

Bay scallops, Merguez sausage, green beans, and baby butternut squash, each separately seared and removed. Deglazed the pan, sauteed onion, garlic, and bird chiles, then finished with roasted Poblano chile, black pepper, fish sauce, Mexican oregano, thyme, garam masala, a splash of half-and-half, and crumbled feta. Lovely, spicy, complex mix of textures and flavors.

Credit to @Tropicalsenior for the shriveled gonads 😆 Those all sound good to me!

I like LGBoD / shriveled gonads of ancient hedgehogs. Creamy braised LGBoD / SGoAH from 'All About Braising' is our holiday go-to.