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C. sapidus

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  1. Thanks for asking! Recipe is from My Bombay Kitchen by Niloufer Ichaporia King. 1/2 cup grated coconut (fresh or frozen) 1 cup cilantro leaves and stems 1/4 teaspoon cumin seeds, pounded 12 fresh mint leaves (I use more) 3 green chiles (I use serrano) 2 cloves garlic 1 tsp (or more) salt juice of 1/2 lime (or more - I probably used 2) 1 1/2 tsp sugar (or to balance with the lime) Whomp everything up in a blender, and then adjust sweet / sour / salty to taste. Fantastic stuff - wonderful in raita, among other things.
  2. Indian meal for houseguests. This was my leftover plate for breakfast. Clockwise from front right: Pork vindaloo Parsi green chutney Cucumber raita Butternut squash with curry leaves Green chicken korma Onion kachumbar Turmeric rice in the middle
  3. C. sapidus

    Beef for stir fry

    Sirloin is good. If I am feeling flush strip steak is particularly nice.
  4. Sookha keema, braised potatoes with garlic and bay leaves, and leftover Indian rice made by a friend from Mumbai. Guess I'm on a ground meat kick lately.
  5. Vietnamese caramel pork with green beans and basil. Jasmine rice.
  6. Recipe from Rick Bayless (clicky)
  7. Mrs. C was out of town last week, and younger son's GF is vegetarian with cheese, so I reverted to the sort of simple, mostly-veggie food I often cooked in my bachelor days. Hongos al vapor, modified. Dry-fried portabella mushrooms, sauteed with white onion, roasted Anaheim chiles, and garlic, and then finished with cilantro and crumbled feta. Calabacitas al mojo de ajo: Fry sliced garlic in olive oil and butter and remove. Cube zucchini and toss with salt in a colander. Dry and saute the zucchini, and finish with black pepper, Mexican oregano, and lime juice. Arroz blanco with pinto beans: Pilaf-style with white onion, garlic, and soy sauce in water subbed for chicken broth. Everything topped with cilantro and crumbled feta after the picture. Oops.
  8. Omelet with roasted Poblano chile, asparagus, garlic, and Feta cheese.
  9. My mistake - I was thinking of sambar rather than rasam with masala dosa. Good catch, and thanks for linking that article. Sambars that I have had are usually thin, spicy, and tart, more a go-with than a star in their own right. My baseline is the one at Siddhartha, a long-closed south Indian restaurant in downtown Silver Spring. That is also where I discovered masala dosa and palak paneer. I think I made sambar once, but it was not a big hit with the family. Fortunately they liked most other Indian foods that I made. The other day I tried an Indian restaurant near work, and it was truly some of the worst Indian food I have ever had. Everything was completely bland, palak paneer tasted like cream of spinach, and butter chicken tasted like boiled chicken in Campbell's cream of tomato soup. On topic, Mrs. C made a nice vegetarian pasta with chipotle and black beans for dinner last night, served with pickled cabbage.
  10. Sartoric, masala dosa is one of my favorite things on earth, especially with rasam (spicy soup). Even better is Mysore masala dosa, with a spicy red coating inside the dosa. Have you ever tried that? Elder son and girlfriend visited so we and younger son spent a lazy Sunday shooting the breeze, solving world problems, and cooking tinga Poblana and arroz verde. Well I cooked while they solved world problems. Tinga Poblana started with pork butt simmered until tender in chicken stock with bay leaves and thyme. Gosh that made the house smell good. After cooling the pork was broken up into bite-sized pieces and sauteed with onion and garlic, cooked down with chopped tomatoes and chipotles in adobo, simmered with the strained pork broth, and served with sliced avocado and feta cheese. Arroz verde was cooked pilaf-style, with spinach, parsley, and cilantro blended with chicken stock, and topped with Poblano chiles, roasted, peeled and chopped. I would have taken a picture of the leftovers but when younger son returned from the airport with Mrs. C in tow, she was famished and younger son decided to have a second dinner . . .
  11. Oh yes, potatoes would have been good Here Mexican basics are becoming readily available in standard grocery stores. Suits me just fine. For some reason iffy-looking food is often the best. I try to avoid burdening this thread with my usual egg - tomato - dried chile breakasts because, no matter how delicious, they look quite regrettable. Is that regrettable-looking food thread still alive? That was one of the funniest things I have ever read. Edit: Found it! Dinner II: The Gallery of Regrettable Foods (Part 1)
  12. Another clean-out-the-fridge breakfast. Materials at hand: half a bag of spinach, a container of mushrooms, two Poblano chiles, Serrano chiles, unlabeled sausage, partly-used cilantro, feta cheese, and eggs. Also had onions and garlic around. Roasted and peeled the Poblano chiles. Cubed and fried the sausage, and then poured off most of the drippings. Dry-fried mushrooms in the wok until they were done squeaking, and then sauteed with some of the sausage drippings. Sauteed onions, Serrano chiles, and garlic, and then cooked down the spinach. Added in Poblanos, mushrooms, and sausage, feta, and cilantro, and then scrambled in the eggs. A little Cholula for flavor. A satisfying breakfast, leaving lots more room in the fridge. Somehow the phrase "hive-mind" kept popping into my head.
  13. David, your tacos look delightful, and roasted Poblano crema sounds brilliant. Welcome home meal for Mrs. C - Baked garlic chicken and arroz verde (Mexican green rice, pilaf-style, with chicken stock and blended Poblano chiles, cilantro, flat-leaf parsley, spinach, garlic, and white onion). This is what it looked like for breakfast . . .
  14. C. sapidus

    Salad 2016 –

    Warm red cabbage salad with bacon, feta, sauteed shallots, and sherry vinegar
  15. Scrambled eggs with sausage, chipotle in adobo, and garlic. Leftover coconut milk subbed for cream. Morning paper to go with. Made a dent in the remaining leftovers, so I might have to get groceries this weekend. Well, I lived off the fridge for a week, but eventually one runs out of essentials like garlic and chiles.
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