C. sapidus

Coho salmon with pesto, panko, Parmesan, olive oil, S&P. Baked and then broiled to 120°F (49°C). Super easy

Yup, crabs were the first thing I thought of. But serving on paper makes more sense for picking crabs.

Quick breakfast: leftover khichiri with smoked oysters and Truff hot sauce

Khichiri (basmati rice and masoor dal) topped with an over-easy egg. Sauteed onion, chiles, ginger, garlic, cumin, cardamom, whole cloves, cinnamon stick, black peppercorns, and turmeric kept it from being bland. Added quick-pickled daikon, carrot, and cucumber after picture time. Apparently "kedgeree", which I have made in the past, is the anglicized version of khichiri.

Welcome, Miss K! I look forward to seeing and hearing about your cooking.

Huevos con camarones, with green olives, capers, sliced jalapeno, tomato, garlic, and cilantro. Could-have-been riper avocado to go with.

Semi-improvised shrimp salad: poached shrimp tossed with cilantro, white onion, lime juice, roasted chile paste, fish sauce, sugar, sliced long red chiles, and sauteed garlic. Topped with mango and fried shallot and served over butter lettuce. Repeating myself but I would happily eat Thai meat salads every warm day this summer.

Bay scallop and roasted Poblano scrambled eggs, with white onion, long red chile, half-and-half, and ghee

Pan-fried halibut with fermented black beans, ginger, and a whole head of garlic. Sauce included dark soy, sugar, rice wine, red Hatch chile powder, and black pepper. Topped with chives from the garden. Not pictured: steamed artichoke, and canned grape leaves stuffed with rice and pomegranate syrup.

Palak paneer (with the last of the paneer); carrot, daikon, and cucumber quick-pickle; and the last of Mrs. C's delicious sourdough bread (which did not last the day lol). Interesting idea, thanks! I have not tried that with salads, usually with stir-fries. I do like grilled meats on salad. Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

Steak salad with lemongrass, mint, basil, garden tomatoes, cucumber, shallot, long red chiles, and butter lettuce. Sauce was sauteed garlic mixed with lemon and lime juice, fish sauce, black pepper, and sugar. Strip steak was marinated with garlic and soy sauce, grilled rare, sliced, and then finished in the warm sauce. Topped with crushed mixed nuts after picture time. I would happily eat Asian meat salads every warm summer day.

Joint effort: spaghetti squash with shrimp sauteed in butter and garlic, topped with Parmesan and basil. Raw kohlrabi to go with.

Roasted Poblano and chorizo tacos with white onion, garlic, chile serrano, garden tomato, cumin, Mexican oregano, and the Thai basil I forgot to use last night These turned out particularly nicely, probably 'cuz they were mostly chile Poblano 🙂

Mrs. C pan-fried sablefish for me, and trout for her Stir-fried broccolini and green beans with a sauce of garlic, roasted chile paste, fish sauce, and chicken stock. I had fresh basil leaves ready to go and forgot to add them. Oh well, there is always breakfast . . .

Saag murgh - chicken marinated with ginger, garlic, ground dried fenugreek leaves, cayenne, nutmeg, garam masala, and yogurt. Sauce was onion (sauteed slowly until well browned), spinach, cilantro, mint leaves, Thai basil (not traditional I am sure), and a finishing shot of half-and-half. Mrs. C mixed roasted sweet potatoes with a jarred Thai yellow curry and bean mix.

Count me in the pro crab mustard camp

Chorizo, roasted Poblano, and green bean breakfast tacos with tomato, onion, feta, and cilantro. Tapatio salsa

Dinner with friends at Bodega Spanish Tapas in Georgetown, followed by the Fabulous Thunderbirds at Blue Alley. I had pulpo a la plancha (the star of the show), albondigas estofadas, and shared gambas al ajillo with Mrs. C. New life mission: learn how to cook octopus. 😃

Palak paneer, the dish that hooked me on Indian food many years ago. Spinach, cilantro, and fresh fenugreek leaves for the greens. Simple basmati rice pulao to go with.

Well good for Michelin. Tacos are one of the culinary wonders of the planet. 😁

For pulled pork I would use bone-in pork butt 100% of the time. I have tried boneless butt and even when trussed it does not turn out as well. This is smoking around 230°F on a Weber bullet. If I was making carnitas boneless might save some time trimming around the bone. If the pork is smoked to the proper level of doneness there should be no cutting around the bone. That sucker will just pull clean of the meat. One of the tricks with pork butt is cooking past "the stall", which is where the temperature stalls while fat and connective tissue are rendering to delectable goodness. This is one of those things where "it is done when it is done", which does not always match our preferred schedule for feeding guests. The video that @weinoo posted matches my understanding of the cuts, but as you have seen the terminology is all over the place depending where you go.

Welcome! I look forward to hearing about what you like to cook

Chorizo, green beans, and an egg, with onion, garlic, chile serrano, and Mexican oregano

Tacos with leftover guajillo shrimp and a relish of cucumber, tomato, shallot, chile serrano, lime juice, and a little sugar.

Shrimp with a blended sauce of guajillo and chipotle chiles, roasted garlic, roasted tomatillos, chicken stock, crushed tomato, black pepper, and Mexican oregano. Chiles were toasted, soaked, blended, and strained, and the sauce was fried and then simmered. Chayote al mojo de ajo - with toasted garlic and lime juice. This was really good mixed in with the shrimp and sauce.