C. sapidus

Chorizo and feta omelet with sauteed shallot and garlic, topped with crema and Mexican oregano

Black bean chicken fried rice

Liuyang black bean chicken: marinate chicken thigh chunks with soy sauce and salt, and then fry twice until golden. Flavors include a whole head of garlic, sliced ginger, fermented black beans, shallots (sub for scallions), whiskey (sub for Shaoxing rice wine), red chili flakes, rice vinegar, and sesame oil. Jasmine rice to go with. Mrs. C made carrots in the air fryer with garlic and Parmesan. Mustgo cucumber salad.

Mrs. C said we had some cooked ground chicken in the fridge, so I volunteered to make keema. Did all the prep: chopped onions, ginger, garlic, chiles, and cilantro. Measured black cardamom, cinnamon stick, ground coriander, ground fenugreek seed, and garam masala. Opened a can of coconut milk. Went in the fridge to find . . . very little ground chicken. Sooo, dinner was keema-flavored spinach and peas. I did add some gelled chicken stock from making Mexican food last week. It all worked out.

Stir-fried chorizo with dry-fried shiitake mushrooms, long beans, and roasted chile Poblano. Shallot, garlic, ginger, serrano chiles, red Hatch chile powder, cumin, and garam masala for flavor, and a little yogurt to tame the heat. Classic Mexican stir-fry. 😉

Zucchini and Mexican chorizo with tomato, onion, garlic, chiles, cumin, and herbs. Fried plantains to go with.

Pollo en cacahuate (chicken in peanut sauce): First time making this, but it won't be the last (Mrs. C is a peanut sauce fiend). Sear chicken thighs and simmer in chicken stock. Saute white onion, garlic, canela, and allspice in the pan drippings. Blend with reserved stock and crushed tomato, and then simmer with the chicken. Next time I'll add some arbol chiles with the spices. Calabacitas picadas con elote y rajas (chopped zucchini with corn and roasted Poblano chile strips): Classic new world combo of squash, corn, tomato, and chiles, plus white onion, garlic, cilantro, and S&P. I cooked this in the pan where the chicken had been seared, which added extra flavor.

We had our big holiday bash in mid-December, so just the three of us (younger son is visiting). Keema matar and patiala pilaf from Julie Sahni's 'Classic Indian Cooking'. A friend from Pakistan dropped off a homemade dal, which fit perfectly with the meal. I forgot to take a picture of the fried onions topping the rice, which added a lot of flavor. Y'all will just have to use your imaginations.

We did our big holiday bash in mid-December, but younger son is visiting for a couple of days. Looking like matar paneer and patiala pilaf for Xmas dinner. I do not expect the leftover carnitas to last long.

Leftover carnitas with long beans and egg in leftover avocado-tomatillo salsa, topped with more avocado and fried plantain.

My most stressful kitchen mishap was a couple of days before leaving my first apartment. Work handed out gift cards for turkey so I decided to try making mole Poblano. I had the nut-thickened sauce simmering happily (or so I thought) on the back of the stove and went off to do other things. When I returned, the kitchen looked like a particularly gruesome murder scene. The sauce was so thick that every bubble sent rusty-brown mole everywhere. Visions of a lost security deposit started dancing in my head . . . Spent the next couple of days scrubbing down the kitchen. And yes, I got my security deposit back. And the mole was delicious.

Carnitas: pork butt simmered with white onion, garlic, pickled jalapeno, Mexican oregano, and water to cover. When the liquid simmers away, bake in a shallow pan with orange juice, orange zest, and Pepsi. Served with white corn tortillas and tomatillo salsa with diced avocado (forgot to add cilantro - whoops).

Paneer cheese, grated and scrambled with onion, tomato, chiles, cumin seed, cayenne, turmeric, and garam masala. First attempt from Madhur Jaffrey's 'World Vegetarian', a gift from a friend. The last of Mrs. C's tangy sourdough bread to go with

Roasted Poblano, corn, and Italian sausage soup, courtesy of Mrs. C

Huevos camarones with olives, capers, sliced serrano, pickled jalapeno, green beans, onion, tomato, mint, and basil

Manchamanteles leftovers. The vultures had eaten all of the meat, so I was left with the pineapple-tangy, ancho-rich sauce, plus cubed sweet potato, plantains, and pears, with a garnish of pickled jalapenos. I added crumbled feta after picture time.

Beef rendang is not the most photogenic dish, and the last of the leftovers even less so. Tastes amazing, though. If you have never had rendang, picture a soupy curry where all of the lovely flavors have been concentrated to their essence.

Leftover palak paneer, made with onion, ginger, garlic, ghee, cinnamon stick, cardamom pods, coriander, garam masala, dried fenugreek leaves, and a little yogurt. Finished with a tadka of dried red chiles and paprika fried in ghee.

Family holiday meal pics: Manchamanteles ("tablecloth stainer") is usually considered one of the 7 moles of Oaxaca. Sauce was dried ancho chiles (toasted and soaked), onion, garlic, peanuts, almonds, and stale bread, plus ground cloves, canela, and black pepper, all blended, strained, and fried. Meats included pork butt, chicken thighs, and chorizo. Simmered the meat in the sauce and homemade turkey stock until tender, and then added cubed pineapple sweet potatoes, and pears. Finished with cider vinegar, a little sugar, and fried plantains. Served with chopped pickled jalapenos. Takes a while but so worth it. Quinoa salad Palak paneer and carrot salad with pomegranate seeds. Palak paneer is sis's favorite, so we have it every holiday meal. One of my favorites, too. Mrs. C's steelhead with honey-sriracha glaze. Nephew caught in the act, grabbing some before anyone else was even seated. Baked sweet potatoes with a maple-ginger glaze Last of the baklava and store-bought cheesecake and cookies for dessert. Pre-meal goodies included mulled cider, and cheese, salami, and crackers.

Dinner for the boys, one GF, and two of their friends: beef rendang, masoor dal, turmeric rice, cucumber and carrot pickle. Mrs. C made carrot and pomegranate salad, and at least one other salad. I was hoping to take pics of leftovers, but the vultures had a second dinner and finished everything. Family is coming over today, so I'm working on manchamanteles, palak paneer, and sweet potatoes with maple-ginger glaze. Nephews adore Mrs. C's steelhead with either soy-maple glaze, but I think she's making a honey-sriracha glaze this time. No promises about pics for any of that, either.

Made ChefCrash's baklava with a modified syrup of water, sugar, and honey, flavored with canela ("true" cinnamon), cloves, and lemon peel strips. Out of the oven and drenched in syrup. Should be at its best in a day or three, if it lasts that long (we have dinner parties all weekend).

Chorizo, roasted Poblano chile, takeout potatoes, onion, garlic, and Serrano chiles, topped with diced avocado. White pepper, cumin, and red Hatch chile powder for spices, and a little heavy cream to mellow things out a bit. Still fiery!

Tom kha talay with shrimp and bay scallops. Stir-fried bok choy with garlic and dried chiles

Larb fried rice with chorizo and shiitake mushrooms

Larb gai. Not pictured - sprinkled cayenne over top.