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Not really, although the chicken had plenty of flavor. Perhaps baking rather than grilling might have preserved the cilantro flavor. Or making a sauce from the leftover marinade. smashed cucumber salad sounds like a great idea
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Grilled chicken, marinated with a paste of cilantro, garlic, black pepper, and fish sauce. Served with a dipping sauce of simmered-down rice vinegar and sugar, mashed garlic, and Aleppo pepper flakes. No pic of the finished products but here is the chicken on the grill. Stir-fried broccolini with garlic, fish sauce, and oyster sauce. Cucumber salad with sliced shallots, rice vinegar, sugar, and fish sauce.
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Chipotle cream sauce for leftover potatoes and green beans, topped with feta cheese and a quick shallot pickle. Shallot pickle is getting crisper and spicier. Chipotle sauce included fried onion and garlic, freshly ground cloves, cumin, and Mexican cinnamon, and cilantro. Would make again. 🙂
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Shrimp fried rice: onion, ginger, garlic, jalapeno, red curry paste, fish sauce, and an egg Cucumber salad: ginger, jalapeno, fish sauce, lemon juice, brown sugar, and cilantro. The two went very well together
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Savoy cabbage and shrimp soup with onion, ginger, dried shrimp, white pepper, fish sauce, and chicken stock
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Thanks! If you like eggs on things you might want to search for Parsi "kasa par ida" ("eggs on anything"), from 'My Bombay Kitchen' by Niloufer Ichaporia King. Excellent cookbook, too. 🙂
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Dunno anything about ‘Hercules’, but welcome!
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I like onions. I think onions make everything better. Whatever the recipe calls for, I am likely to use more (assuming cooked onions, not raw). Often I cook onions down to a fraction of their initial volume, pure oniony goodness, as is done in many Indian recipes. See also: garlic and chiles. If the amount of onions was critical, clearly the recipe should provide some sort of +/- tolerance, in weight and/or volume (but preferably weight). But I have become a loosey-goosey cook over the years. 🤷🏼♂️
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Kielbasa with spinach, cilantro, goat cheese, and egg, flavored with chile serrano, onion, and garlic. Am I the only one eating breakfast these days?
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Spinach, chorizo, and egg, topped with pickled shallots. Added chopped cilantro stems to the spinach. Blended chipotle in adobo, tomatillo salsa, ginger (!), cumin, and cream, and mixed in with fried onion and garlic, and Mexican oregano. Would have been prettier if I didn't drop the fried egg (in the pan, not on the floor). Whoops
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Best wishes for a speedy recovery and safe travels. I appreciate the updates, but also understand when posting to random strangers in the internet is not your top priority.
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Mrs. C's sourdough bread. Best one yet! Side note: Mrs. C does glass fusing, and the plate the loaf is sitting on was one of her recent projects.