C. sapidus

Yes I liked that recipe. My notes say ~1.5 hours simmering for boneless lamb shanks

Hosted neighbors over for dinner. Pics are this morning's leftovers, so you will just have to take my word that everything looked better yesterday. 😉 Mrs. C made a delicious sockeye salmon with dill dressing. Seared scallops and dry-fried mushrooms with mashed sweet potato and a rosemary port-cream pan sauce. Mrs. C requested that we add this to our holiday meal. Beet salad (from neighbors) and a delicious salad of avocado, tomato, corn, shallots, etc. (from Mrs. C). When Russians offer anything with beets, I suggest saying “Yes, please.” Eggplant curry with coconut milk, tamarind, shallots, garlic, green bird chiles, turmeric, and a spice mix of coriander, cayenne, cumin, fennel, and cinnamon stick. I seem to be the only one who likes this, but I like it very much. Peach and mango crisp, also by Mrs. C. No added sugar, and the topping was particularly good.

Welcome to the forums! As mentioned above, my chocolate experience mostly involves unwrapping and eating but it sounds like you are well past that point. 🙂 Assuming you occasionally eat something other than chocolate, I am sure many of us would also be interested to hear about food in New Zealand.

Steamed shrimp with garlic, soy sauce, oyster sauce, sesame oil, white pepper, and scallions Cream of chayote soup with coconut milk, chicken broth, and sauteed white onion, garlic, and jalapeno. Served with feta cheese and a dollop of crema Guatemalteca

One-pan meal: lamb keema with spinach and coconut milk. Flavors included onion, ginger, garlic, jalapeno, black cardamom, coriander, fenugreek, bay leaf (sub for curry leaf), Thai basil and Chinese chives (subs for cilantro), and garam masala.

Platanos . . . . . . with crema Guatemalteca

Guest's last night in Maryland so we had to go out for crabs. All you can eat medium to small, but full of sweet goodness. Yuengling, coleslaw and Maryland crab soup to go with.

Restraint is good, but not one of my virtues so I often pre-cook the innards (veggies, etc.) just before making the omelette.

Halibut with fermented black beans, garlic, and ginger. Cucumber salad. Yellow squash with onion, garlic, and tomato. Coconut rice.

Light summer dinner with bounty from a local orchard. Green and yellow beans with dry-fried shiitake mushrooms and grated Parmesan Crisp with red and black raspberries, blueberries, mango, and dried strawberries. This will not last long.

Welcome to eGullet @TX Salt Life! Good luck with Beryl, and I look forward to hearing about your growing, catching, cooking, preserving, and eating. But especially seafood. I love seafood. 😃

In my quest for good local chorizo I tried the butcher counter at one of the Latino markets. I tried to order four links, but due to miscommunication ended up with four pounds. 😆 I expect chorizo-centric meals for a while. Anyway, chorizo and mushroom tacos with white onion, garlic, tomato, habanero, and cumin, topped with diced white onion and cilantro.

Omelet with pesto and feta. About as simple as it gets.

Welcome! I look forward to learning more about your food interests.

Creamy scrambled eggs, green beans with oyster sauce, garlic, red serranos, feta, and scallions

Wok-seared shrimp with garlic and homegrown red jalapenos. Ginger-lime dipping sauce (with fish sauce and sugar). Green beans with olive oil and lemon juice. Microwave cilantro rice. Visiting SIL approved. 👍🏼

Coconut-galangal soup with shrimp and green beans, chicken stock, lime leaves, lemon zest (sub for lemongrass), fish sauce, sugar, roasted chile paste, lime juice, and cilantro. I added a crushed green bird chile in mine. Cucumber salad

Continuing the theme - rajas con crema tacos with diced zucchini. Roasted Poblanos, seared zucchini and onions, and sauteed garlic and habaneros, finished with half-and-half, feta, cilantro, thyme, white pepper, Mexican oregano, and a squeeze of lime.

Stopped by a local brewery with a taco truck. Chorizo, pastor, and brisket tacos

Ginger chicken and mushrooms, broccolini with oyster sauce, and microwave cilantro rice for a guest who has visited Vietnam and enjoyed the food, and who does not truck with any chiles whatsoever.

Zucchini, mushrooms, and roasted chile Poblano, sauteed with tomato, onion, garlic, chile Habanero, cumin, white pepper, and then finished with Mexican oregano and feta. The trick was adding the main ingredients sequentially so they were cooked down but still firm. Also salted and then drained zucchini cubes beforehand.

Thai steak salad (yam nuea) with cucumbers, butter lettuce, Thai basil, and sliced shallots. NY strip was marinated with garlic and soy sauce before hitting the charcoal grill. Sauce was garlic and bird chiles, smashed in the mortar and then mixed with lemon and lime juice, fish sauce, sugar, roasted chile paste, cilantro, and mint. A bit spicy for Mrs. C, unfortunately.

Thai seafood salad (yam po taek) with poached shrimp and bay scallops. Dressing was lemon and lime juice, chile jam, fish sauce, garlic, sugar, green bird chile, lemongrass, torn mint and Thai basil leaves, and slivered lime leaves. Tossed with tomatoes and cucumbers, and served over lettuce.

Dry-fried mushroom, roasted Poblano, and sausage tacos, with red habanero, garlic, shallot, and cumin, finished with feta, cilantro, and Mexican oregano. Hit the mushrooms with a little soy sauce after driving off much of the water. Also deglazed the pan with a splash of half-and-half. Would make again, if I could remember what I did.

Nice light dinner on a hot evening. Bean sprout pork, with garlic, ginger, shallot, fish sauce, white pepper, sugar, and scallions. Beet salad with feta, shallots, and a sauce of balsamic vinegar, mustard, and honey, courtesy of Mrs. C.