C. sapidus

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

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.

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. 🙂

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

Savoy cabbage and shrimp soup with onion, ginger, dried shrimp, white pepper, fish sauce, and chicken stock

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. 🙂

Leftover peas topped with an over-easy egg and pickled shallots

Shrimp and spinach pesto, braised endive with kielbasa

Dunno anything about ‘Hercules’, but welcome!

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. 🤷🏼‍♂️

Kielbasa with spinach, cilantro, goat cheese, and egg, flavored with chile serrano, onion, and garlic. Am I the only one eating breakfast these days?

Same. Ours is a cooktop rather than a range.

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

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.

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.

Sweet potato, baked and then sauteed in butter with onion, ginger, garlic, cayenne, cumin, and garam masala. I am often dissatisfied with savory sweet potatoes but this was quite satisfying. We had a pre-baked sweet potato because Mrs. C had air fried one last night, and it was still there this morning . . .

Rajas de chile Poblano, mushroom, and chorizo tacos with tomatillo salsa and shallot relish

Mushroom and chorizo tacos with white onion, garlic, and chipotle in adobo. Cumin, cinnamon, feta, and half-and-half to finish, topped with cilantro and chopped salad. Mushrooms were fried in leftover garlic oil. I might make something similar for dinner.

Pollo escabeche with carrots and potatoes, flavored with pickled jalapenos and the pickling juice, green olives, garlic, black pepper, and Mexican oregano.

Welcome! Glad you un-lurked. 🙂

Paneer cheese in chipotle sauce with roasted garlic, tomato, black pepper, and cloves. Topped with chile Poblano, onion, and cilantro in a Parmesan cream sauce. So kind of a Mexican-Indian-Italian mash-up.

^ We also ate at El Jacalito - what are the odds? I quite enjoyed the rellenos there, probably because of the flavorful chile. Agree that they used some sort of long green chile rather than a Poblano. They only chile relleno I recall making was stuffed with crab meat, no deep-frying. Freaking delicious, but surely not traditional? Perhaps from the small sub-subgenre of Maryland-Mex food.

Green beans and paneer cheese with a sauce of onion, ginger, garlic, lots of green chilies, crushed tomato, and garam masala, finished with cilantro and a squeeze of lemon juice

Alaskan salmon with a Cajun rub in the air fryer, and a Tartar-ish sauce, courtesy of Mrs. C. Dry-fried green beans with chorizo, garlic, ginger, dried bird chiles, Tianjin preserved vegetable, Shaoxing wine, soy sauce, and sesame oil.

Roasted chile Poblano breakfast tacos with garlic, jalapeno, cilantro, ginger, feta, and a squeeze of lemon juice. Making do with ingredients at hand after a road trip.